Chicken Tortilla Soup with Corn

Chicken Tortilla Soup

 

 

Prep time: 10 Min Cook time: 45 Min Total time: 55 Min  Serves 6

 

Ingredients

 

• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 tablespoons minced garlic
• 6 cups chicken broth
• 1 cup corn (frozen or fresh)
• One 14.5-ounce can fire-roasted diced tomatoes
• 2 chicken breasts, boneless and skinless
• 2 limes, juiced, plus wedges for garnish
• Salt and freshly ground black pepper
• 1 tbsp chili powder
• 1 cup roughly chopped fresh cilantro leaves
• 6 corn tortillas, cut into strips
• 1 avocado, sliced
• 1 cup shredded Monterrey cheese

 

Instructions

 

1. In a large sauté pan, heat to medium high, then add 1 tbsp of olive oil. Add the tortilla strips and using some tongs, toss around to cover in the oil. Tossing frequently, cook long enough for the tortillas to begin browning and crisping up. Remove to a paper plate and set aside, or just turn off the heat and allow to stay warm, so move pan to another burner.
2. In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and cook for another minute.
3. Pour the chicken broth, tomatoes and corn into the pot and bring to a boil.
4. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
5. Return the shredded chicken to the pot, then adjust your seasonings if necessary.
6. Serve with cilantro, sour cream, extra cheese and jalapenos if you have them and want them.

 

 

--------------------

Notes:

 

When you love chicken tortilla soup so much, you try every recipe out there. I think this is number 4?

 

 

All Photographs Copyright Tink's Kitchen and JSGrey