Natasha’s Chicken Tortilla Soup Recipe

Ingredients

1 Tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

jalapeno diced

1 tsp ground cumin

1 tsp chilli powder

Powdered oregano

1 lb chicken breasts, (2 medium)

32 oz chicken broth

14 oz can black beans, undrained

14 oz can corn, undrained

1/2 cup cilantro, chopped

1 TBLS Tomato bullion

Homemade Tortilla Strips

1/4 cup olive oil

8 corn tortillas , (6" tortillas)

Toppings

1 large avocado, diced

Sour cream

1 lime, cut into wedges, to serve

Directions

Tortilla Strips:

Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

Chicken Tortilla Soup:

Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

Add whole chicken breasts, corn, beans, seasonings, cilantro and chicken broth. You can add water for more liquid. Bring to a boil and let simmer for at least 25 minutes.

Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.

Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro, sour cream, shredded cheese and lime wedges.