Tortilla Soup
This hearty Mexican soup will satisfy your desire for a somewhat spicy chicken soup with traditional Mexican flavors
Ingredients
- 2 Tbsp olive oil
- 1 med onion, chopped
- 3 cloves garlic, minced
- 1 large jalapeno pepper, seeded and chopped *leave seeds in if you want spice/heat
- 1 can diced tomatoes with peppers (14.5 ounces) *I use Rotel
- 1 can black beans, rinsed and drained (15 ounces)
- 1 cup frozen corn *or 1 can, drained (15 oz)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp red chili flakes *more if you want it spicy (up to 1 T)
- 6 cups chicken broth
- 2 cups cooked chicken, shredded *2 chicken breasts
- 1 tsp each, Salt and pepper (adjust to taste)
- Tortilla strips (deep fried), for serving
- ½ lime (juice only)
- Shredded cheese, for serving optional
- Avocado, for serving optional
- Cilantro, for serving optional
Instructions
- In a large pot, heat the 2 Tbsp olive oil over medium heat. Add 1 med onion, chopped, 3 cloves garlic, minced, and 1 large jalapeno pepper, seeded and chopped and sauté for 3-4 minutes, until the onion is soft and translucent.
- Add 1 can diced tomatoes with peppers (14.5 ounces), 1 can black beans, rinsed and drained (15 ounces), 1 cup frozen corn, 1 tsp cumin, 1 tsp chili powder,1 tsp red chili flakes salt and pepper to the pot. Stir to combine and cook for another 2-3 minutes.
- Pour in the 6 cups chicken broth and bring the soup to a simmer. Add the 2 cups cooked chicken, shredded and simmer for 10-15 minutes, until the flavors have melded together.add ½ lime (juice only) after the 15 minutes are up (before serving)
- To serve, ladle the soup into bowls and top with tortilla chips, shredded cheese, avocado, cilantro and extra lime wedges.