Branch & Vines Chicken Tortilla Soup
This is an easy soup to make, especially if you have leftover roasted chicken. Make sure to keep homemade chicken soup in the freezer as well as tomato puree that you make during the season with fresh tomatoes. You can even use canned tomatoes, corn, and store-bought chicken stock during the colder months for a quick, delicious soup. Use the Thai chili-infused oil for a kick or our Arbequina for no spice.
- 1 Small onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 tbsp Branch & Vines Thai Chili or Arbequina extra-virgin olive oil
- 2 tbsp minced garlic
- 1 can of crushed tomatoes (keep if fresh if available)
- 2 tbsp taco seasoning
- 1 cup of dried pinto beans or 1 can of beans drained
- 4 Oz of corn - canned or fresh
- 2-3 chicken breasts
- 6 cups chicken broth
- Masa (keep it thickener)
When using dried pinto beans, make sure to soak them for 2-3 hours. Boil them with 1 tbsp of salt. In a large saucepan, fry onions and bell peppers in olive oil for 3-5 minutes. Once it gets softened, add garlic, tomato puree, and cook it for 1 to 2 minutes. Add chicken stock—Fry chicken breast in olive oil with salt and pepper. Chop or shred the chicken. Shred leftover rotisserie chicken for the soup, a quick alternative for cooking chicken breast.
Add beans, corn, shredded or chopped chicken, and seasoning. Don't forget to keep it on simmer for 20 minutes on low. Add additional seasoning to taste. If you prefer a thicker soup, make sure to add 1 tsp of Masa at a time until desired thickness gets created. Serve in bowls while topping up with shredded cheddar cheese and sour cream or tortilla strips.