Chicken Tortilla Soup

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  • 3 boneless and skinless chicken breasts (each 4 to 6 ounces, or 113 to 170 g)
  • 1 tablespoon (15 ml) olive oil
  • 2 cups shredded cabbage
  • 1 white onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 large red bell pepper, diced
  • 1 can (28 ounces, or 794 g) diced tomatoes
  • 3 cups (700 ml) low-sodium chicken broth
  • 1 cup (240 ml) water
  • 1 cup (150 g) whole corn kernels (optional)
  • 1 can (15 ounces, or 425 g) black beans, rinsed and drained

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32 oz Round

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Chicken Tortilla Soup

Recipe by
Visit Foodprepprincess's Website


NOTES: Store in the refrigerator for up to 5 or 6 days. To reheat, microwave for 2-3 minutes or warm in a pot over medium-high heat for 6-7 minutes stirring frequently.

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