Chicken Tortilla Soup
I came up with this recipe by combining four others! It is fantastic with all the toppings. To make your own tortilla strips, cut corn tortillas with a pizza cutter into long strips. Brush with olive oil and salt. Bake until crispy.
Ingredients
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 onion, chopped
4 cloves garlic, minced
2 tablespoon olive oil
2 teaspoons chili powder
2 teaspoon cumin
1 bay leaf
2 teaspoon salt
¼ teaspoon pepper
2 cups water
4 cups chicken broth
2 cans diced tomatoes, (14 oz can)
2 tsp lime juice
½ to 1 can corn, rinsed and drained
1 can (4 ounce) diced green chile peppers
1 can (15 ounce) black beans, rinsed and drained
½ cup heavy cream
1/4 cup chopped fresh cilantro
-SOUP TOPPINGS-
tortilla strips or crushed tortilla chips
sliced avocado
cilantro
shredded Monterey Jack cheese
sour cream
chopped green onions
Method
1. Sauté onion an garlic in olive oil in a medium stock pot. Chop up chicken (easier to chop if half frozen) and add to saute mix. When onion is translucent, add chili powder, cumin, salt and pepper. Cook until juices of chicken run clear. Deglaze with 2 cup water.
2. Add tomatoes (with juice), bay leaf, broth, water and lime juice.
3. Bring to a boil, and simmer for 5 to 10 minutes.
4. Stir in corn, chilies, beans. Simmer for 10 minutes, then add cream.
5. Ladle soup into individual serving bowls, and top with tortilla strips, avocado slices, cheese, sour cream,cilantro and chopped green onion.
Ingredients
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 onion, chopped
4 cloves garlic, minced
2 tablespoon olive oil
2 teaspoons chili powder
2 teaspoon cumin
1 bay leaf
2 teaspoon salt
¼ teaspoon pepper
2 cups water
4 cups chicken broth
2 cans diced tomatoes, (14 oz can)
2 tsp lime juice
½ to 1 can corn, rinsed and drained
1 can (4 ounce) diced green chile peppers
1 can (15 ounce) black beans, rinsed and drained
½ cup heavy cream
1/4 cup chopped fresh cilantro
-SOUP TOPPINGS-
tortilla strips or crushed tortilla chips
sliced avocado
cilantro
shredded Monterey Jack cheese
sour cream
chopped green onions
Method
1. Sauté onion an garlic in olive oil in a medium stock pot. Chop up chicken (easier to chop if half frozen) and add to saute mix. When onion is translucent, add chili powder, cumin, salt and pepper. Cook until juices of chicken run clear. Deglaze with 2 cup water.
2. Add tomatoes (with juice), bay leaf, broth, water and lime juice.
3. Bring to a boil, and simmer for 5 to 10 minutes.
4. Stir in corn, chilies, beans. Simmer for 10 minutes, then add cream.
5. Ladle soup into individual serving bowls, and top with tortilla strips, avocado slices, cheese, sour cream,cilantro and chopped green onion.
