Chicken Tortilla Soup with Cilantro

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We were looking for a tortilla soup recipe when we were vegan, and ended developed this recipe. It has a lot of taste, and now that we are no longer vegan we love it even more with the chicken and a little bit of cheese. It's delicious!

1 small onion, diced small
2 Tbsp. crushed red pepper (optional)
4 garlic cloves
2 Tbsp. chili powder
1 Tbsp. ground cumin
4 C broth (we use veggie)
2 C chicken, cooked and cut small
1 can corn, rinsed
1 can cannellini (or black) beans, rinsed
3 Tbsp. cilantro, chopped
Juice of 1 fresh lime
Small can green chili peppers (optional)
Shredded sharp cheddar and corn chips optional but highly recommended

Sauté onion, crushed red pepper (if using), and garlic until onions begin to soften. Add chili powder, cumin, and broth. Bring to a boil, reduce heat and simmer for 15min. Add chicken, beans, cilantro, lime, and simmer an additional 15min. Serve with a sprinkling of cheese on top Prefer a vegan meal? Just substitute another can of beans for the chicken. I usually start cooking the chicken before I chop the onion. Baking at 350°F in a lightly oiled pan for about 12min a side means you will be ready to quickly chop and add the cooked chicken to the pot when the time comes!

Nutritions

Calories
797

Sodium
2128mg
88% DV

Fat
24g
38% DV

Protein
73g
147% DV

Carbs
66g
22% DV

Fiber
32g
129% DV