Chicken Tortilla Soup*
Laura Pittman
This soup is quick to make, flavorful, and filling! Serve with tortillas or tostitos. This also freezes well.
ingredients
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 Tbs. olive oil
- 2 1/2 tsp. chili powder
- 2 1/2 tsp. cumin
- Dash dried oregano
- 1 (28 oz) can petite diced tomatoes tomatoes
- 2 cans condensed chicken broth
- 1 chicken bouillon cube
- 1-2 small cans of corn, drained
- 1 (4 oz.) can chopped green chile peppers
- 1 (15 oz) can black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- Dash lime juice
- 2 boneless chicken breast halves, cooked and shredded crushed tortilla chips
- sliced avocado
- shredded Monterey Jack cheese
- chopped green onions
directions
- 1
In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, cumin, oregano, tomatoes, broth and bouillon cube. Bring to a boil, and simmer for 5 to 10 minutes.
- 2
Stir in corn, chiles, beans, cilantro, chicken and lime juice. Simmer for 10 minutes.
- 3
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Source: Laura Knight
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