Kim's Homemade Chicken Tortilla Soup

Chef’s Note

“This chicken tortilla soup is as good as (if not better than) any I’ve had in a restaurant.”

READY IN:

45mins

SERVES:

UNITS:

IngredientsNutrition

2 tablespoonsolive oil

1 largeonion, chopped

2 garlic cloves, minced

2 jalapeno peppers, seeded and chopped

2 teaspoonsground cumin

2 (14 1/2 ounce) cans diced tomatoes, undrained

5 cupsunsalted chicken stock

1 chicken, shredded

¹⁄₄ cupfresh cilantro

2 teaspoonslime juice

¹⁄₄ teaspoonsalt

¹⁄₄ teaspoonpepper

1 cuptortilla chips

1 (8ounce) can black beans (salt free)

¹⁄₂ cupcorn

Directions

In 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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