Chicken Tortilla Soup
Scale
Units
Ingredients
- 1-2 Tbsp olive oil
- 1 medium onion (chopped)
- 5 garlic cloves (minced)
- 1 jalapeno pepper (seeded and diced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 medium chicken breasts (about 1-1.5lbs)
- 24oz can crushed tomatos
- 32oz chicken broth (see note)
- 14oz can black beans (drained and rinsed)
- 14oz can whole kernel corn (drained)
- 1/2 cup cilantro (chopped)
- 1 lime (juiced)
- Salt to taste
- 1 large avocado
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- Tortilla chips
Instructions
-
Preheat large Dutch oven or pan with oil on medium-high heat. Add onion and sauté for 1-2 minutes until slightly translucent. Add garlic and jalapeno and cook until fragrant. 1-2 Tbsp olive oil, 1 medium onion (chopped), 5 garlic cloves (minced)
-
Add whole chicken breasts to the pot, top with corn, beans, chili powder, cumin, crushed tomatoes, salt, 1/4 cup cilantro, and chicken broth. Bring to a boil and let simmer, covered, for 25 minutes. 1 teaspoon ground cumin, 1 teaspoon chili powder, 2 medium chicken breasts (about 1-1.5lbs), 24oz can crushed tomatos, 32oz chicken broth (see note), 14oz can black beans (drained and rinsed), 14oz can whole kernel corn (drained), 1/2 cup cilantro (chopped)
- Remove chicken from the pot and shred with two forks. Return back to the soup and simmer for another 5 minutes, then add lime juice.
- Serve topped with tortilla chips, shredded cheddar, sour cream, and avocado.
- Enjoy!
