Spicy Chicken Tortilla Soup

This is a yummy soup for a cold weeknight dinner.  The prep time is only about 20 minutes using precooked chicken. The combination of chicken, chilies, black beans and spices create a filling but healthy soup.  

Just a side health note on black beans, which are sometimes called turtle beans, these little treasures are high in everything your body needs: folate, protein, fiber, magnesium and B1.  Black beans are also high in the antioxidant anthocyanins, which is also found in cranberries and grapes. 

3 cups  Chicken, cooked and diced or shredded

1 15 oz can  Diced Tomatoes

1 4.5 oz can  Diced Green Chilies

1  Green Pepper, diced

1  Red Pepper, diced

1 TB  Olive Oil

1  Large Onion, diced

4  Garlic Cloves, minced

1 TB  Chili Powder

1/2 tsp  Paprika

1 tsp  Garlic Powder

1 tsp  Onion Powder

1/2 tsp  Crushed Red Pepper Flakes

1/2 tsp  Dried Oregano

1 1/2 tsp  Ground Cumin

1 1/2 tsp  Kosher Salt

1 1/2 tsp  Freshly Ground Black Pepper

4 cups  Chicken Broth

12 oz  Frozen Corn

1 15 oz can  Black Beans, rinsed and drained

Optional Garnish Items

Grated Mexican Cheese

Sour Cream

Guacamole

Flour or Whole Wheat Tortilla Shells, cut into strips and baked lightly

Lime Wedges

In a large soup pot, heat olive oil over medium heat. Add onion, garlic and peppers and saute for about 5 minutes, or until softened.  Add shredded chicken and all of the dry spices.  Stir to combine.  Add the chicken stock and simmer 5 minutes over low heat.

Next add corn and black beans, reduce heat to low and simmer partly covered for 45 minutes.

If using tortilla shells, cut tortillas with a pizza cutter into strips.  Place on a baking sheet and broil in the oven for 10 minutes or until crispy.

Ladle soup into bowls, add toppings of cheese, sour cream, tortilla strips or a squeeze of lime juice if desired.