Chicken Tortilla Soup Recipe
16 ingredients · 45 minutes · 6 servings
Reference: https://natashaskitchen.com/chicken-tortilla-soup-recipe/
Ingredients
1 tbsp Olive Oil
1 Medium Onion (chopped)
3 Garlic Cloves (minced)
1 Jalapeno Pepper (seeded and diced)
1 tsp Ground Cumin
1 tsp Chilli Powder
1 lb Chicken Breasts ) (2 medium)
1 1/4 lbs Crushed Tomatoes
2 lbs Chicken Broth
14 ozs Black Beans (drained and rinsed)
14 ozs 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)
1/4 cup Olive Oil
8 Corn Tortillas ) (6" tortillas)
1 Large Avocado (diced)
1 Lime (cut into wedges, to serve)
Directions
Preheat a pan with 1/4 cup 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 then set aside.
Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, 1⁄4 cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
Reference:
https://natashaskitchen.com/chicken-tortilla-soup-recipe/