Happy Friday!! Mike got home last night from four days of training in Chicago, and I made one of our favorite dinners. My sister-in-law gave me this recipe almost eight years ago, and it’s still one of my go-to’s. My entire family has taken to making it. It’s one of my favorite things to make because I can set some aside without meat for me and easily add grilled chicken for Mike. It’s delicious, hearty, and so easy. You can prepare it in fifteen minutes flat. Here’s the best recipe for quick and easy one pot tortilla soup!
2 Tablespoons vegetable oil
1 Small Onion
1 Small Sweet Red Bell Pepper
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1 Clove of garlic
3 Cups Vegetable Broth
1 16 oz jar of PACE Salsa
2 Cans of Black Beans, Drained
OPTIONAL: Add grilled chicken breast, shredded Mexican blend cheese, tortilla strips
Heat vegetable oil on low. Chop onion and bell pepper, and sauté. Add in chili powder and cumin, and cook until onions and peppers are soft – roughly 4 minutes. Add one clove of minced garlic, and sauté for an additional minute.
Add vegetable broth, PACE salsa, and drained black beans, and bring to a boil.
For added protein, mix in grilled chicken. Top with cheese and tortilla strips and serve!