Mexican Chicken Tortellini Soup
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon taco seasoning
- 1 can 14.5 ounces diced tomatoes (with juices)
- 4 cups chicken broth
- 1 can 15 ounces black beans, drained and rinsed
- 1 cup corn frozen or canned
- 2 cups fresh spinach
- 1 package 9 ounces refrigerated cheese tortellini
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Sauté The Aromatics
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and sauté for an additional minute, until fragrant.
Cook The Chicken
- Add the chicken pieces to the pot. Sprinkle the taco seasoning over the chicken and stir well to coat. Cook until the chicken is browned on all sides, about 5-7 minutes.
Add The Tomatoes And Broth
- Pour in the diced tomatoes (with their juices) and chicken broth. Stir to combine, bringing the mixture to a simmer.
Incorporate The Beans And Corn
- Once the soup is simmering, add the black beans and corn. Let it cook for another 10 minutes, allowing the flavors to meld.
Add The Tortellini
- Stir in the cheese tortellini and cook according to the package instructions, usually about 3-5 minutes.
Finish With Spinach
- Just before serving, add the fresh spinach to the soup. Cook for an additional 2 minutes, until the spinach wilts.
Season And Serve
- Taste and adjust the seasoning with salt and pepper. Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime juice.
Notes
This Mexican Chicken Tortellini Soup freezes beautifully! Make a double batch and store leftovers in airtight containers for easy meals later. Just reheat on the stove when you’re ready to enjoy it again.