Chicken Torilla Soup

Chicken Tortilla Soup
Yields 4
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  1. 2 tablespoons olive oil
  2. 1 medium onion, chopped
  3. ½ red bell pepper, chopped
  4. 1 tablespoon jalapeno pepper, seeded and chopped
  5. 2 large garlic cloves, minced
  6. 1 (15 ounce) can black beans, drained and rinsed
  7. 2 ears of corn, shucked and kernels removed from cobs
  8. 1 (10 ounce) can mild enchilada sauce
  9. 1 (28 ounce) can crushed tomatoes
  10. 4 -5 cups chicken broth
  11. 1 pound cooked chicken breast shredded or cubed
  12. 1-teaspoon cumin
  13. 1-teaspoon chili powder
  14. salt
  15. black pepper
  16. 2 tablespoons fresh cilantro, chopped
  17. ½ lime, juiced
  18. ¼ cup canola oil
  19. 8-10 corn tortillas, cut in triangles and fried (or use store bought)
  1. Corn tortilla chips
  2. shredded cheddar or monterey jack cheese
  3. cilantro
  4. red onions
  5. sour cream
  6. guacamole
  7. lime wedges
  1. Heat olive oil in large soup pot. Add onions 2 -3 minutes until translucent. Add peppers and garlic and sauté 2 minutes.
  2. Add beans, corn, chicken stock, enchilada sauce, tomato sauce and broth and bring to a boil. Reduce heat to a low simmer, cover and cook for 15 minutes. Add the chicken and taste. At this point, you can make any adjustments by adding more broth/water and or additional spices, if desired. Add limejuice and cilantro and stir.
  3. To fry tortillas, pour vegetable oil to large frying pan over medium-high heat. When oil is hot, add tortilla chips (in batches). Cook until golden brown, about 2 minutes. Drain chips in paper towel lined plate and season with salt.
  4. To serve, add tortillas to bowls and ladle in soup. Garnish with favorite toppings and enjoy!
The Mad Table