Chicken Tortilla Soup Recipe
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Category: |
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Ingredients: |
Ingredients: Chicken Tortilla Soup
1 Tbsp olive oil
1 medium onion
3 garlic gloves, minced
1 jalapeno pepper, seeded and diced
1 tsp ground cumin
1 tsp chili powder
1 lb chicken breasts, ( 2 medium)
20 oz crushed tomatoes
32 oz chicken broth
14 oz black beans, drained and rinsed
14 oz corn, drained and rinsed
1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
1 lime, juiced
1 tsp salt, or to taste
Homemade Tortilla Strips
1/4 cup olive oil
8 flour tortillas (6" tortillas)
Toppings
1 large avocado, diced
1 lime, cut into wedges, to serve
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Directions: |
Directions:Tortilla Strips
Preheat a pan with 1/4 cup olive oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed than set aside.
Chicken Tortilla Soup
Preheat a frying pan with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeņos and saute until veggies soften.
In a crockpot add whole chicken breasts (or use rotisserie chicken from Costco), and chicken broth. Cook on high for 2 to 3 hours. (If using Costco chicken, shred chicken and all ingredients at the same time and cook on low for 4 to 5 five hours)
Using 2 forks, shred chicken.
Add corn, beans, chili powder, cumin, crushed tomatoes, salt, 1/4 cup of cilantro and lime juice.
Cook on low for 2 hours.
Serve the soup with some tortillas strips, pieces of avocado, fresh cilantro and lime wedges. |
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