Chicken Tortilla Soup
Serving: 4-6 people
AuthorSunshine UrbaniakCategorySoupsTotal Time1 hr 20 minsINGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees. Place chicken breasts on sheet pan and sprinkle with salt, pepper, and cumin (light dusting). Cook for 15 min. Let cool, then shred with two forks. Set aside.
Heat 1 Tbsp olive oil in a large stockpot over medium heat. When warm, add onion and cook for 5 min. Next, add garlic, cumin, chili powder, garlic powder, and shredded chicken. Mix well and cook another 5 min.
Add chicken stock, water, tomato paste, worcestershire sauce, tomatoes, beans, corn, 1 tsp salt, 1/4 tsp pepper, and 1 Tbsp olive oil. Bring to a boil, then reduce heat and simmer for 20 min. Then add cornmeal, green onion, and lime juice, and continue to simmer for another 20 min.
Taste test for more salt or spice. Turn off heat and let sit for 15 min. Serve with desired garnishes.
Ingredients
Directions
Preheat oven to 350 degrees. Place chicken breasts on sheet pan and sprinkle with salt, pepper, and cumin (light dusting). Cook for 15 min. Let cool, then shred with two forks. Set aside.
Heat 1 Tbsp olive oil in a large stockpot over medium heat. When warm, add onion and cook for 5 min. Next, add garlic, cumin, chili powder, garlic powder, and shredded chicken. Mix well and cook another 5 min.
Add chicken stock, water, tomato paste, worcestershire sauce, tomatoes, beans, corn, 1 tsp salt, 1/4 tsp pepper, and 1 Tbsp olive oil. Bring to a boil, then reduce heat and simmer for 20 min. Then add cornmeal, green onion, and lime juice, and continue to simmer for another 20 min.
Taste test for more salt or spice. Turn off heat and let sit for 15 min. Serve with desired garnishes.
