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Chicken Tortilla Soup

Yields1 ServingPrep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins

Chicken Tortilla Soup

 2 Boneless Chicken Breast
 1 tsp Salt, plus extra dash for chicken
 ¼ tsp Pepper, plus extra dash for chicken
 1 ½ tsp Cumin, plus extra dash for chicken
 1 tsp Chili Powder
 ½ tsp Garlic Powder
 2 tbsp Olive Oil
 ½ cup Red Onion, minced
 3 Garlic Cloves, minced
 1 Can of Diced Tomatoes, 15 oz.
 1 Can of Black Beans, 15 oz.
 1 Can of Corn, 15 oz.
 32 oz Chicken Stock
 2 cups Water
 2 tsp Worcestershire Sauce
 1 tbsp Tomato Paste
 3 tbsp Corn Meal
 1 tsp Lime Juice
 ¼ cup Green Onion, chopped
 Garnish: Monterey Jack cheese, Avocado, Tortilla Strips, Cilantro
1

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.

2

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.

3

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.

4

Taste test for more salt or spice. Turn off heat and let sit for 15 min. Serve with desired garnishes.

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