Chicken Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons vegetable oil
3 chicken breasts, boneless and skinless
Salt and freshly ground black pepper
Chili Powder
1 medium onion, thinly sliced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups chicken broth or stock
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can sweet corn kernels
2 limes, juiced, plus wedges for garnish
Roughly chopped fresh cilantro leaves
Shredded Cheese for garnish
Sour Cream
Tortilla chips or strips
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Directions: |
Directions:In a heavy bottom pot, heat up the vegetable oil over high heat. Season chicken with salt and pepper. Coat the chicken with chili powder on both sides. Once oil shimmers, sear chicken on first side for 3-5 minutes. Brown, do not blacken. Flip chicken over and sear for another 3 minutes. Add onions and lift chicken on top of the onions so the onions can release its moisture and deglaze the fond from the bottom of the pan. Once onions are softened, about 5 minutes stirring occasionally, add garlic and jalapeno and cook for 1 or 2 minutes. Add chicken stock, tomatoes, black beans, and corn. Bring soup to a boil then reduce heat to simmer for about 20-25 minutes. At 20 minute mark, check to see if chicken is fully cooked. If so, pull chicken and let cool before shredding. Shred chicken by hand or with 2 forks. Add chicken back to the pot and simmer for a few minutes. Serve hot with choice of garnishes. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30-40 minutes |
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