Ingredients
Serves: 6
Prep Time: 15 mins
Total Time: 6 hours 15 mins
6 cups of low-sodium vegetable broth [or chicken broth!]
1 cup canned crushed tomatoes
1/4-1/2 cup tomatillo salsa verde
3 TBSP tomato paste
2 TBSP olive oil
3 cups black beans [cooked or canned]
1-2 cups pinto beans [cooked or canned]
3 boneless, skinless chicken breasts
4 small corn tortillas, torn into small pieces
2 small onions [approx 2 cups]
2 jalapenos [seeds and veins removed]
1 large bell pepper
juice of 1/2 a fresh lime
2-4 TBSP fresh cilantro
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp cayenne pepper
salt, to taste [amount added will vary on sodium content of broth + tomatoes/beans]
shredded mexican cheese blend
crunchy tortilla chips
...plus add your favorites from the list below:
tons-o-toppings:
greek yogurt or sour cream [I add lime zest to mine for extra oomph!]
tortilla strips
chopped red onion
chopped green onion
fresh cilantro
sliced jalapenos [for fire and flair]
fresh pico de gallo [recipe]
fresh guacamole [recipe]
sliced avocado
For a brothier soup, keep a bit of extra vegetable or chicken broth on hand to add towards the end. I like my soup hearty and skipped the "soupy" soup this time around!
Preparation
