My husband and I are a big fan of Mexican food, so it’s no surprise we like tortilla soup. Here is my recipe for a chicken tortilla soup. The soup has just the right amount of spice for me; not too hot with lots of flavor. Enjoy!
3 Chicken breast or 6 breast strips (fresh or frozen)
1/4 cup Olive oil
3 cloves Garlic, minced
1/2 teaspoon Paprika
1 teaspoon Chili Powder
1/4 teaspoon ground Cumin
Pinch of Salt and Pepper
1 box/32 ounces of Chicken Broth
1 or 2 Anaheim Peppers (you can use 1/4 cup bell peppers or any pepper you have on hand)
2 cups of frozen corn or 1 can of corn
1 can of black beans
2 cups of tomatoes, diced or 1 can of crushed tomatoes (I used small zebra tomatoes I had frozen from our garden)
Tortilla chips or a Flour Tortilla cooked on broil in the oven for a few minutes
Mexican cheese, shredded
Step 1: Place a large pot on the stove and turn to medium heat. Add the olive oil and let heat for a minute before adding chicken. Add the chicken and let cook for about 5 minutes.
Step 2: Next cut up chicken into small chunks. Add the garlic, onion, chili powder, cumin, paprika, salt and pepper. Let cook for 15 to 20 minutes until the chicken is cooked thoroughly.
Step 4: After boiling turn the heat to low and let simmer 20 minutes.
Step 5: Serve hot with tortilla chips, cheese and sour cream. Enjoy!