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Chicken Tortilla Soup Recipe

   
 

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     Chicken Tortilla Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 onion chopped
2 sweet bell peppers (preferably red, orange, or yellow), chopped
3 garlic cloves, minced
1 T. olive oil
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. cumin
1 28-oz. can diced tomatoes
32 oz. chicken broth
 
1 14-oz. can corn, drained
1 14-oz. can black beans, rinsed and drained
2 boneless chicken breast halves, cooked and shredded into bite-size pieces
2 tsp. freshly squeezed lime juice
Optional Garnishes- fresh avocado, cut into 1in chunks
fresh mozzarella, cut into 1in chunks
chopped fresh cilantro
tortilla crisps
fresh lime slices

Instructions
In a medium stock pot, heat oil over medium heat. Saute onion, sweet bell peppers, and garlic in oil until soft. Stir in chili powder, oregano, cumin, tomatoes, and broth. Bring to a boil and simmer for 5 to 10 minutes. Stir in corn, black beans, chicken, and lime juice. Simmer for 10 minutes, or until heated throughout. Place avocado and mozzarella in the bottom of individual serving bowls. Ladle the soup over the top. Cheese will stay in its form but become melted and ooey-gooey…yummy! Top with cilantro, green onions, and tortilla crisps (or Tostitos ‘hint of lime’ tortilla chips instead of the tortilla crisps), with slices of fresh lime on the side.


Originally Submitted
10/31/2012





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