Ingredients: |
Ingredients: 10 small corn tortillas
2 T olive oil
1 tsp kosher salt or taco seasoning,
SOUP
2 T olive oil
1 sweet onion, diced small
1 large jalapeno pepper,optional
4 garlic cloves, peeled and finely minced
32 (oz) chicken broth
2 (14 1/2 oz) cans diced tomatoes
1 (15 oz) can black beans, drained and rinsed
2 C shredded cooked chicken
1 1/2 C frozen corn or fresh
1 T lime juice
1 T chili powder
2 tsp cumin
2 tsp salt, or to taste
1 tsp black pepper
1 tsp smoked paprika
1/3 C cilantro leaves, finely minced
diced avocado shredded cheese sour cream
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Directions: |
Directions:TORTILLA STRIPS: Preheat oven to 400 degrees. Line a baking sheet with foil. Cut tortillas into 1/4 to 1/2-inch strips. Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly. Bake for about 15 to 18 minutes, or until crisp and lightly golden brown. Stir occasionally. Set aside. You can also fry tortilla strips in hot oil for a couple of minutes. Watch carefully or they will burn While strips bake, begin making the soup.
SOUP: In a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm. Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir frequently. Add the garlic and sauté for 1 to 2 minutes. Stir frequently. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, salt, pepper, smoked paprika, cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes. Add the cilantro and boil 1 minute.
Ladle soup into bowls, top with tortilla strips to taste, garnish with avocado, cheese and/or sour cream; serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
NOTES:
Add more broth if you want more liquid in your soup.
Rotisserie Chicken can be used.
Purchase tortilla strips from grocery store.
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This recipe for Chicken Tortilla Soup is from