Chicken Tortilla Soup
Source: https://therecipecritic.com/chicken-tortilla-soup/
Tim's Notes
Chicken (alternate method): Preheat 3 tbsp oil in dutch oven (or stockpot) then cook uncut chicken 3-4 minutes per side but not fully cooked. Allow to cool, then shred with forks.
Ingredients
- 2 tablespoon olive oil
- 1 large onion, finely chopped
- 1 teaspoon garlic, minced
- 2 jalapeños, de-seeded, finely chopped
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon dried oregano
- 1 14-ounce can fire roasted crushed tomatoes
- 4 skinless and boneless chicken thighs, diced into bite sized pieces (see note)
- 4 cups chicken stock
- 1 cup corn kernels
- 1 14-ounce can black beans, drained
- 1 tablespoon lime juice
- 1 teaspoon salt
- tortilla chips, cilantro, lime juice, sour cream (toppings)
Instructions
- Heat olive oil in a dutch oven and add onions, garlic and jalapeno. Saute till the onions are soft.
- Add all the other ingredients except black beans to the pot and stir to mix. Bring this to a boil and simmer for 15 minutes.
- Add the black beans and simmer for 3 more minutes. Serve hot topped with tortilla chips and your favorite toppings.