Classic Chicken Tortilla Soup (Fully Loaded)

Time: 15 min. prep + 40 minutes cooking
Yield: 8 servings
Recipe adapted from This Country Girl Cooks

CHICKEN TORTILLA SOUP:
2 Tb olive oil
1 onion
5 cloves garlic
4-5 mini bell peppers
12 C water
9 bullion cubes
1 tsp  ground pepper
1 tsp cumin
1 tsp smoked paprika
1 tsp granulated garlic
1 tsp salt
3 chicken breasts
1 (15 ounce) can corn
1 (15 ounce) can black beans

TOPPINGS:
Tortilla strips
Cilantro
Lime
avocado
Tomatoes (or salsa)
Green Onions
Mexican blend cheese 

1. Grab one onion, 4-5 mini bell peppers and 5 cloves of garlic. Chop them all nicely. 
2. Heat a large soup pot over medium high heat. Add 2 tablespoons olive oil. When the oil is hot add your chopped veggies. Cook until the onions are translucent and the veggies are crisp tender. 
3. Add to the pot 12 cups water, 9 bullion cubes, 1 teaspoon  ground pepper, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon granulated garlic and 1 teaspoon salt. 
4. Add 3 chicken breasts (trimmed of fat) and bring the pot to a rolling boil. Turn the heat down so that the soup is at a simmer. Allow it to cook away for about 30 minutes, or until the chicken is cooked through and no longer pink inside. 
5. Take the chicken out of the pot, place it on a plate and shred it with two forks. Place the chicken back in the pot. 
6. Add 1 can of rinsed and drained black beans and a can rinsed and drained corn. 
7. Let the soup cook for 10 minutes more. Then serve with all kinds of amazing toppings like green onions, mexi-cheese blend, cilantro, lime, avocados, tomatoes, sour cream or even salsa. Yum. The more you load it up...the better it is. At least in my humble opinion. 
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