Chicken Tortilla Soup I Ep. 63 I Cooking in the Community Kitchen

Enjoy this zesty and delicious chicken tortilla soup! Great to warm up on a rainy day!

INGREDIENTS:

SOUP:

  • 1 tbsp. olive oil

  • 1 medium onion, chopped fine

  • 3 garlic cloves, minced

  • 1 jalapeno, pepper-seeded and diced

  • 1 tsp. ground cumin

  • 1 tsp. chilli powder

  • 2 medium chicken breasts

  • 28 ounce tin tomatoes, crushed

  • 32 ounces of chicken broth or stock

  • 14 ounce tin black beans, rinsed and drained

  • 1/2 cup cilantro, chopped

  • 14 ounce tin kernel corn, drained

  • 1 lime, juiced

  • 1 tsp. salt or to taste

HOMEMADE TORTILLA STRIPS:

  • 1/4 cup olive oil

  • 8 corn tortillas-6"

TOPPINGS:

  • 1 large avocado-diced

  • 1 lime-cut into wedges

DIRECTIONS:

Tortilla Strips:

Preheat pan with olive oil over medium high heat. Cut the tortillas into thin strips. Fry in small batches. When golden brown, remove from oil and place on a piece of paper towel to drain and cool. Repeat with remaining strips.

Chicken Tortilla Soup:

Preheat a pot with olive oil over medium high heat. Add the chopped onions, and minced garlic, and the diced jalapeno pepper. Saute until the vegetables are softened. Add the whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, and 1/4 cup of the chopped cilantro. Add chicken broth. Bring to a boil, then simmer for at least 25 minutes. Remove the chicken and shred using 2 forks, or cut into small pieces. Add back into the soup and simmer for an additional 5 minutes. Label the soup into bowls and cover with tortilla strips. Garnish with avocado sliced and sprinkle with cilantro.  

ENJOY!

Emily Banyard