Tortilla Soup with Southwestern Chicken Meatballs, Roasted Peppers and Tomatillos

Simmered to perfection with roasted peppers, tomatillos and beans, this tortilla soup with southwestern style chicken meatballs is bursting with flavor. The perfect soup for a weeknight meal or as a well-balanced lunch.

This soup pairs very well with pepper jack cheese and salsa quesadilla or a mixed greens salad with oranges, avocado, pickled red onions topped with a lime agave dressing.

Ingredients 

Hispanic broth, chicken, corn, poblano pepper, red pepper, onion, poblano and tomatillo green sauce, pintos beans, black beans, corn tortillas, olive oil.

Garnishing options

Avocado, cilantro, sour cream, crispy tortilla strips or shredded Monterey jack cheese.

Helpful Tips

Reheat soup on medium low on the stovetop as to not overcook the chicken.

Freezing Instructions

This soup is best enjoyed fresh and lasts up to 4 days in the refrigerator. It will freeze well up to 3 to 4 months.

Potential Allergens

There are no allergens contained in the soup.