Everyone has a chicken tortilla soup recipe but this is how I make mine. I’m posting this for my girls to have but feel free to use it if you want
Ingredients:
- 2 chicken breasts
- 1 medium onion, chopped
- 1/3 cup diced green pepper
- 2 cloves chopped garlic
- 1 can Rotel
- 2 tsp chili powder
- 2 tsp cumin
- 1/2 tsp Mexican oregano
- 1 tsp salt
- 1/2 tsp pepper
- 5 cups chicken broth
- 1 tbsp chicken base or 2 chicken bullions
- 1 can black beans, drained and rinsed
- 1 cup frozen corn kernels
- juice of a lime
- 1 tbsp corn meal or masa harina
- 3 tortillas cut into 1/2” strips
Directions:
Season chicken breasts with salt, pepper, chili powder, cumin & onion powder. Bake at 350 for 45 minutes, shred with fork and set aside.Place large pot on medium heat and cook onion and green pepper in 2 tablespoons oil until tender, add in chopped garlic and cook for a couple more minutes. Add in shredded chicken and spices and cook for a couple minutes. Next, add in Rotel tomatoes, chicken broth and lime juice. Simmer for 30 minutes then add beans, corn and corn meal. Simmer for 15-20 more minutes. Right before serving add in tortilla strips.
Garnish with fried tortilla strips, shredded cheese, and diced avocado. Add a dollop of sour cream if desired. Delicious!
*note—I fry my own tortilla strips, it only takes a few minutes and they are so much better than store bought.
