Chicken Tortilla Soup
A hearty Mexican-inspired soup featuring tender shredded chicken, vegetables, and warm spices in a flavorful broth, topped with crispy tortilla chips. Perfect for a comforting meal any time of year.
Ingredients
- •1 tablespoon olive oil
- •1 whole onion
- •1 teaspoon salt
- •1 whole bell pepper
- •1 clove garlic
- •1 teaspoon cumin powder
- •32 oz chicken broth
- •1 whole bay leaf
- •1½ cups frozen corn kernels
- •15 oz diced tomatoes
- •1 pound chicken breast
- •1 whole lime juice
- •2 cups tortilla chips
Cooking Instructions
- 1.
In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.
3 min
- 2.
Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.
2 min
- 3.
Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.
10 min
- 4.
After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.
15 min
- 5.
Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.
2 min
