Chicken Tortilla Soup
Course:
Dinner
Ingredients
Spice Mix
- 1 teaspoon Salt
- 1⁄2 teaspoons Black Pepper
- 1⁄2 teaspoons Garlic Powder
- 1⁄2 teaspoons Onion Powder
- 1⁄2 teaspoons Cumin
- 1 teaspoon Chilli Powder
Soup
- 2 Chicken Breasts
- 1 tablespoon Olive Oil
- 1 Onion (diced)
- 1 Red Pepper (diced)
- 1 Jalapeño (diced)
- 450 millilitres Chicken Stock
- 6 cloves Garlic
- 2 tablespoons Tomato Puree
- 400 grams Chopped Tomatoes
- Corn (frozen is fine)
- 400 grams Black Beans (drained and rinsed)
Steps
- Season chicken breast with some of the spice mix and olive oil. Save the rest of the spice mix for later.
- In a large dutch oven, heat up 1 tbsp olive oil and cook your chicken for 2 minutes on each side until browned. Then remove and set aside.
- In same pot, add 1 tbsp olive oil over medium heat.
- Add the onion and cook for a few minutes.
- Add the bell pepper, and jalapeño and saute for a few minutes. Add about half the remaining spice mix.
- Add a splash of the chicken stock to deglaze the pan. Scrape up all the bits on the bottom.
- Add garlic, tomato paste, and remaining spice mix and let cook for 1 minute.
- Add the chicken breasts, crushed tomatoes, corn, beans, and remaining chicken stock. Cover and let simmer for 20-25 minutes, or until the chicken in cooked through.
- Remove the chicken, shred it, then add it back into the pot and simmer for 5 more minutes.
- Serve with cheddar cheese and tortilla chips.
https://natashaskitchen.com/chicken-tortilla-soup-recipe/
Source: https://www.instagram.com/reel/DEyHMaNyX7C/?igsh=MXNnY2U3bXNvc2lpMg%3D%3D