Zupas Copycat Yucatan Chicken Tortilla Soup Recipe
Servings: 7
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- ½ to 1 small Serrano pepper diced (optional - take out seeds for less heat)
- 7 cups chicken broth
- 14 ounce can diced tomatoes not drained
- 4 ounce can diced green chilies not drained
- ⅓ cup lime juice
- 14 ounce can black beans drained and rinsed
- 1 cup frozen corn optional
- 2 cups cooked rice
- 1 to 2 pounds shredded or cubed chicken cooked or raw (about 2 to 4 cups, depending on preference)
- ¼ cup chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon dried leaf oregano
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper to taste
- Salt and pepper or any other seasoning you’d like to add
Instructions
- In a large stock pot, heat the olive oil over medium-high heat.
- Add the onion, garlic and Serrano pepper. Saute until onion is slightly tender and translucent, about 3 minutes.
- Add broth, tomatoes, green chilies, and lime juice. Bring to a boil.
- Add the black beans, corn, rice, chicken, cilantro and seasonings. Reduce heat and simmer for about 10 minutes, or until chicken is done if it was raw.
- Top with tortilla strips, guacamole, sour cream, grated Parmesan, shredded cheese, etc.
Notes
Adding chile limon or some sort of lime fiesta seasoning can take the flavor up a notch! If you have some, go ahead and add it, to taste. If you don't, no worries!
Nutrition
Calories: 347kcal | Carbohydrates: 35g | Protein: 19g | Fat: 15g | Sodium: 1262mg | Fiber: 6g | Sugar: 3g