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Chicken Tortilla

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A Mexican-inspired soup made with a heavy tomato influenced chicken broth. Filled with goodies like shredded chicken, corn, diced tomatoes, jalapenos and onions, black beans to make a robust soup. Giving it a bit of flare with that kick of cayenne and cumin.

Prep Time 20 mins
Cook Time 60 mins
Total Time 1 hr 20 mins
Courses:
Difficulty: Beginner
Servings: 6
Best Season: Suitable throughout the year
Description

A Mexican-inspired soup made with a heavy tomato influenced chicken broth. Filled with goodies like shredded chicken, corn, diced tomatoes, jalapenos and onions, black beans to make a robust soup. Giving it a bit of flare with that kick of cayenne and cumin.

Grocery List
  • 4 1/2 cup water
  • 2 medium chicken breast
  • 2 clove garlic (minced)
  • 1 tbsp oil
  • 1 yellow onion (diced)
  • 1 jalapeno (seeded and diced)
  • 1 can crushed tomatoes (about 28oz.)
  • 1 can corn (drained, about 15oz.)
  • 1 can black beans (rinsed and drained, about 15oz.)
  • 1 can diced tomatoes with chilis (such as Rotel, about 15 oz.)
  • 1/2 cup fresh cilantro (finely chopped)
  • 2-4 oz lime juice (depending on taste preference)
    • Dry Ingredients
  • 3 tbsp chicken boullion
  • 3 tbsp parsley (dry or fresh)
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1/2 tbsp Morton's Nature's Seasoning
  • 1 tsp cayenne pepper
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 tsp black pepper
    • For Garnishing
  • sour cream
  • tortilla strips
  • jalapeno (fresh or candied)
In the kitchen
  1. 1

    Add oil to a medium sized pot and bring to a medium-high temperature.

  2. 2

    Add diced onion and jalapenos and simmer for 5 -10 minutes.

    Or until golden brown. 
  3. 3

    Add minced garlic during the last 2 minutes of cooking onions and peppers.

    It takes just a couple minutes to finish cooking.
  4. 4

    Place chicken breast into the pot and add crushed tomatoes, diced tomatoes, water and all dry ingredients into the medium pot.

  5. 5

    Cover and bring to a boil.

  6. 6

    Reduce heat to a medium low and let simmer for 25-30 minutes.

    Or until chicken is fully cooked.
  7. 7

    Remove chicken breast from soup.

  8. 8

    Add corn, black beans, fresh cilantro and lime juice to the pot.

  9. 9

    Shred chicken and return to soup.

  10. 10

    Simmer on medium heat for 10 minutes and remove from the heat.

  11. 11

    Serve and garnish with sour cream, tortilla strips and jalapenos as wanted.

  12. 12

    Refrigerate leftovers immediately in an airtight container for up to 5 days.

Note
  • Use a smaller can of crushed tomatoes to create a more chicken broth style soup.
  • Adjust the heat levels by adding or reducing the amount of cayenne and cumin used in the recipe.

    Tools:
    8 Quart Sauce Pan
    Sharp Knife
    Fork
    Cutting Board
    Mixing Bowl
    Can Opener
    Measuring Cups
    Measuring Spoons
    Serving Spoon
    Garlic Press (optional)
    Lime Squeezer (optional)

Keywords: soup, soups, food, mexican, chicken, tortilla, jalapeno, spicey
Read it online: https://eatmoreworkless.com/recipe/chicken-tortilla-soup/