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Chicken Tortilla Soup

3 boneless, skinless chicken breasts

2 Tablesppons olive oil

1 onion, chopped

1 red pepper, seeded and chopped

Montreal Steak seasoning

2 cans fire roasted tomato (14.5oz)

1 can tomato sauce (14.5 oz)

1cup frozen corn 1 can black beans (14.5oz, rinsed and drained)

2 tablespoons fresh lime juice

¼ teaspoon red pepper flakes (to taste)

1 Tablespoon chopped cilantro

Toppings – cilantro, avocado, tortilla strips

**heavy bottomed soup pot


Season chicken breasts on both sides with the montreal steak seasoning. Saute in the olive oil till juices run clear. Remove from pan and set aside to cool. In the same pot add chopped onion and red pepper. Sauté till onion is translucent (5 minutes) add red pepper. add the tomato, corn and beans. Cut the chicken breasts into bite sized pieces, add them to the soup. Simmer for 45 minutes. Add lime and cilantro, adjust seasoning. 

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