“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
1⁄4 cupfresh cilantro
2 teaspoonslime juice
1 cuptortilla chips
1 (8ounce) can black beans (salt free)
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.