Spicy Chicken Tortilla Soup

SPICY CHICKEN TORTILLA SOUP


Ingredients

3 cloves GARLIC, minced

1 WHITE ONION, chopped

1 can (15 oz) DICED TOMATOES, drained

2 can (14 oz each) ROTEL TOMATOES

1 1/2 Tablespoons CHILI POWDER

1 teaspoon CUMIN

1/4 teaspoon CAYENNE or more to taste

1 LIME

SALT & PEPPER to taste

8 cups CHICKEN BROTH

2 1/2 cups CHICKEN, cooked and diced or shredded

1 can (15 oz) BLACK BEANS, drained and rinsed

1 1/2 cups FROZEN CORN

TORTILLA STRIPS

CHEDDAR PEPPER JACK CHEESE, shredded

 

Directions

In a large pot, heat 3 Tablespoons of oil.  Add garlic and onion and stir until onions just start to brown.  Add the tomatoes, chili powder, cumin, cayenne, salt and pepper, and half the lime juice.  Turn up the heat until it bubbles, stirring constantly, then gradually stir in chicken stock.  Turn down to low and simmer for 10 minutes.  Add chicken, black beans, and corn.  Continue simmering until everything is heated through.


When ready to serve, place into bowls and top with cheese.  Squeeze fresh lime juice into each bowl and serve with tortilla strips.

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