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.”








  • 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
  • 14 cupfresh cilantro
  • 2 teaspoonslime juice
  • 14 teaspoonsalt
  • 14 teaspoonpepper
  • 1 cuptortilla chips
  • 1 (8ounce) can black beans (salt free)
  • 12 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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