“This chicken tortilla soup is as good as (if not better than) any I’ve had in a restaurant.”
IngredientsNutrition2 tablespoonsolive oil1 largeonion, chopped2 garlic cloves, minced2 jalapeno peppers, seeded and chopped2 teaspoonsground cumin2 (14 1/2 ounce) cans diced tomatoes, undrained5 cupsunsalted chicken stock1 chicken, shredded1⁄4 cupfresh cilantro2 teaspoonslime juice1⁄4 teaspoonsalt1⁄4 teaspoonpepper1 cuptortilla chips1 (8ounce) can black beans (salt free)1⁄2 cupcorn
DirectionsIn a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add garlic, jalapeno and cumin; cook 1 minute. Stir in tomatoes, and broth. Bring to a boil; reduce heat. Stir in chicken, corn and beans.Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with crushed chips.Freeze option: Before adding chips, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and before serving.
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