Tortilla Soup
- Ready In:
- 20mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 2 cups white onions, diced
- 1 cup frozen corn kernel
- 1 medium jalapeno, diced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 tablespoon chipotle chile in adobo, minced
- 1 teaspoon chili powder
- 1 teaspoon dried oregano leaves
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon coriander
- 5 cups chicken stock or 5 cups broth
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can black beans, drained and rinsed
- 2 cups cooked chicken, chopped
-
Toppings
- corn tortilla strips
- cilantro, chopped
- green onion, minced
- avocado
- lime
- monterey jack cheese, grated
directions
- Sweat onion, garlic,corn in Olive oil over med heat for 5 minutes.
- Stir in tomato paste, Chipoltle Chilis, and seasonings. Stir together until blended.
- Add in canned tomatoes and juice, chicken stock,and beans. Bring to boil then reduce to a simmer.
- Add Chicken
- ( I let this simmer for hours before I add the chicken I like to let all the flavors blend and the onions cook thoroughly.).
-
Tortilla Strips:
- Cut White Corn tortillas into strips and fry in oil on stove top until Crisp, drain on paper towel and season with salt.
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