Spicy Chicken Tortilla Soup
Yield: 6 Servings
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Ingredients
Chicken Tortilla Soup:
1LB Chicken Breasts
28OZ can Crushed or Chopped Tomato
32OZ Chicken Broth
14OZ Canned Black Beans - Drained & Rinsed
14OZ Canned Corn - Drained & Rinsed
1 TBSP Olive Oil
1 Medium Onion - Chopped
3 Garlic Cloves - Minced
1 Jalapeno pepper - Seeded & Halfed
1 TSP Ground Cumin
1-2 TSP Chilli Powder (Add more for extra heat!)
1/2 Cup Cilantro - Chopped (leave a little aside for garnish)
1 Lime - Juiced
1 TSP salt (to taste)
Homemade Tortilla Crunchies:
1/4 CUP Olive Oil
8 Corn Tortillas (6-inch tortillas)
Optional Toppings:
Shredded Cheedar Cheese
Avocado
Sour Cream
Lime Wedges
Directions
Chicken Tortilla Soup:
Preheat a large pot with olive oil over medium-high heat. Add chopped onion, garlic, and jalapeno to the pot and stir until the onion is translucent and the veggies are potent.
Add chicken broth, crushed tomatoes, cumin, chilli powder, salt, and stir.
Next, add chicken breasts, corn, beans, and cilantro and stir.
Bring to a boil and then let simmer for at least 25 minutes.
Remove chicken from the pot and place it on a cutting board. Take two forks and shred the chicken. Once finished, add chicken back to the pot and add lime juice.
Serve soup with toppings and homemade tortilla crunchies.
Homemade Crunchies:
While the soup cooks, preheat a small pan with 1/4 cup of olive oil. (To check this, drip a drop of water on the oil and if it “dances,” the oil is ready.)
Cut the tortillas into small bite-sized slivers.
Add slivers to the oil and let them sit until golden brown. (Add more oil as needed) Carefully removed them onto a plate and patted them dry.
