Chicken Tortilla Soup
- 1 quart chicken broth
- 2 boneless skinless chicken breasts
- 1 tsp oil
- 1 cup chopped onion
- 3 cloves of garlic minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can of corn
- 1 4-ounce can of chopped green chilies
- 1 15-ounce can of black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
To add at the table:
- crushed tortilla chips
- grated Jack cheese
- chopped green onions
- sliced avocados
Heat the broth to a simmer in a soup pot and poach the chicken breasts until done, about 10 - 15 minutes. Remove the chicken to a plate and shred with two forks. Pour the broth off into a bowl (or use another pan to make the soup in). Or just use some chopped or shredded cooked chicken if you have some already on hand.
Heat the oil and cook the onion and garlic until soft, about 5 minutes. Stir in the chili powder, cumin, and oregano and cook a minute, then add the tomatoes and broth. Bring to a simmer and cook 10-20 minutes.
Stir in the corn, chilies, beans, cilantro, and chicken and simmer another 20 minutes or so.
Serve the soup and have tortilla chips, cheese, green onions, and avocado slices in bowls to pass around.
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