The Easiest and Best Chicken Tortilla Soup |
|
 |
Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Our family favorite chicken tortilla soup! Muy delicioso-very delicious-and so simple, quick, and easy to make using pantry items. Less than 45 minutes from start to finish, so a great weeknight meal. I sometimes add a can of petite diced tomatoes plus an extra can of corn to s-t-r-e-t-c-h this soup to feed a few extra guests, or you can simply double the recipe to feed a large group. Season to taste with salt & pepper, cumin and chili powder (I use a pinch of each). Don't skip the fresh garnishes of lime, avocado, cilantro, shredded cheese and sour cream-they really make this soup. This soup makes great leftovers. Enjoy! Ingredients:
2 boneless skinless chicken breasts |
32 ounces chicken stock |
1 (15 1/4 ounce) can whole kernel corn |
1 (15 ounce) can black beans |
1 (12 ounce) jar pico de gallo (may use fresh pico de gallo or salsa fresca) |
salt and pepper |
cumin |
chili powder |
3 -4 ounces tortilla chips, crumbled |
chopped chili pepper (mild or hot) |
fresh lime wedge |
diced avocado |
chopped cilantro |
sour cream |
shredded cheddar cheese or shredded monterey jack cheese |
Directions:
1. Wash chicken. Place chicken and chicken stock into a 6 or 8 quart stock pot; cover. Bring to a boil over high heat; reduce heat and simmer for 25 to 30 minutes, until chicken is done.
2. Remove chicken from pot and place on a cutting board.
3. Add pico de gallo salsa, corn, black beans and tortilla chips to the stock pot.
4. Dice chicken and add back into soup. Stir well; bring to a boil and simmer, covered, for 10 to 15 minutes. Season to taste with salt & pepper, cumin and chili powder.
5. Serve while hot. Also good reheated the next day.
6. Garnish with a squeeze of fresh lime and your favorite toppings.
|
|