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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from The Gentrup Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. boneless skinless chicken breasts, cooked and shredded
1 15-oz. can Black Beans, rinsed
1 c. frozen corn
2 bell peppers, chopped
1 white onion, chopped
1 15-oz. can fire-roasted tomatoes
1/4 c. freshly chopped cilantro, plus more for garnish
3 cloves garlic, minced
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. kosher salt
2 c. chicken broth
1 c. Shredded Monterey Jack
1 tbsp. extra-virgin olive oil
3 small corn tortillas, cut into strips (I use fritos corn chips)
Sliced avocado, for serving
Sour cream, for serving
Lime wedges, for serving
Directions:
Directions:
In a large slow cooker, combine cooked shredded chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
Cover and simmer on low 5 to 6 hours.
Top soup with Monterey Jack and cover to let melt, 5 minutes more.
In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

 

 

 

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