In Kentucky you never know what the weather will do. Lately we’ve had really nice weather about 50 degrees and then it will drop below 40 degrees in just one day. Kind of crazy. When it gets cold I always want a good bowl of soup.

Top it off with cheese, and tortilla strips… and sour cream if that’s your thing.

Enjoy and stay warm!

 

Chicken Tortilla Soup

Ingredients:

1 onion, finely chopped

olive oil

4 cloves garlic, minced

6 cups chicken broth

1 – 14.5 oz. can diced tomatoes

3 tbsp tomato paste

1 – 14.5 oz. can corn, drained and rinsed

2 large chicken breasts

1 can black beans, drained and rinsed

1 lime or 4 tbsp of lime juice

4-5 corn tortillas, cut into strips, or tortilla chips

1/8 tsp cayenne pepper

1 1/2 tsp chili powder

1 1/2 tsp cumin

3/4 tsp salt

1/4 tsp black pepper

cheddar or jack cheese, shredded
 for topping

sour cream, optional topping

Directions:

Sauté onion in olive oil until soft, then add garlic, cayenne, chili powder, and cumin. Sauté until fragrant (a minute or two). Add chicken broth. Bring to a boil, then lower heat to a simmer, add tomato paste and stir until dissolved. Add tomatoes, corn, black beans.

Grill or pan fry chicken spiced with cayenne, chili powder, garlic powder, salt, and pepper. Cut up or shred chicken and add it to the soup. Try the soup and add more seasonings according to taste, if needed. Add lime juice.

Add a tablespoon of olive oil to a large fry pan over medium-high heat, crisp up tortilla strips. Add salt.

Serve soup garnished with your choice of cheese, sour cream, tortilla strips, avocado, and/or a lime wedge.

Recipe adapted from Good Life Eats

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