Chicken Tortilla Soup Recipe

Written by John fenster

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1 tablespoon vegetable oil 1 onion, diced 3 cloves garlic, minced 1 jalapeño, seeded and minced (optional for added spice) 1 teaspoon ground cumin 1 teaspoon chili powder 1 can (14 oz) diced tomatoes 1 can (4 oz) diced green chilies 8 cups chicken broth 1 lb (about 450g) boneless, skinless chicken breasts, cooked and shredded 1 cup corn kernels (fresh or frozen)

Ingredients

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1 cup black beans, drained and rinsed Salt and pepper to taste Juice of 1 lime Fresh cilantro, chopped, for garnish Avocado, sliced, for garnish Tortilla strips or chips, for serving

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Put the vegetable oil in a big pot and heat it over medium-low heat. Put in the diced onion and cook for about 5 minutes, until it gets soft.

Instructions

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Put in the chopped garlic and jalapeño (if using), and cook for another one to two minutes, until the food smells good.

2

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Add the chili powder and ground cumin and mix them in. Cook for one more minute to toast the spices.

3

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Add the chicken broth, chopped tomatoes, and diced green chilies. Slowly pour in the soup.

4

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Shred the cooked chicken and add it to the pot along with the corn kernels and black beans. Let it cook for 15 to 20 minutes so the tastes can mix.

5

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Add salt and pepper to taste to the soup. Add the juice of one lime and mix it in well.

6

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