Best Chicken Tortilla Soup
A chicken Tortilla Soup that will make you want to cozy up in front of the TV watching some classics!
Servings 8
Ingredients
Prepare Chicken
- 1 lb chicken breast
- ¼ teaspoon cumin powder
- ¼ teaspoon cayenne pepper
- salt and pepper to taste
Prepare Soup
- 1 yellow onion chopped
- 1 green bell pepper roasted on stove and chopped
- 4 tomatillos husk removed and chopped
- 3 garlic cloves crushed
- 2 teaspoon cumin powder
- ½ teaspoon cayenne pepper
- 1 15 oz can diced tomatoes in jalapenos any diced tomato works
- 5 cups chicken stock
- 1 15 oz can black beans
- Juice of 1 lime
- 2-3 corn tortillas
- cheese optional
- cilantro leaves for garnish
Instructions
- Sprinkle chicken breast with cumin, cayenne, salt and pepper and rub evenly.
- In a saucepan with high sides, add about a tablespoon of oil and cook the chicken on high flame until brown on both sides. Remove to a clean plate. *The chicken doesn't need to be fully cooked right now.*
- To roast the green bell pepper, simply place it directly on the burner with the flame on. Rotate the bell pepper until the skin is charred and you get black spots around it. Remove from burner. Let cool for a few minutes, then chop.
- In the same saucepan in which you seared the chicken, add in chopped onion, bell pepper and chopped tomatillo. Sautee the vegetables until soft, about 2-3 minutes on medium heat.
- Next, add garlic, stir, then add in cumin and cayenne pepper.
- Stir the vegetables really well until they're coated in the spices.
- Next, tip in the can of diced tomatoes in jalapeno along with the chicken stock and black beans.
- Squeeze the juice from one lime and let the soup come to a boil.
- Once the soup is bubbling, immerse the half-cooked chicken breast into the soup and turn the flame to medium-low and let it simmer for 20-25 minutes.
- Remove the chicken from the soup to a clean plate and shred it thinly.
- To thicken the soup, ladle half the soup into a blender and puree until smooth.
- Pour this back into the soup along with the shredded chicken and let the soup simmer for about 5 minutes.
- To make the tortilla strips, cut corn tortilla length wise.
- Next, heat up a few tablespoons of oil in a pan for frying. Add in your tortilla strips and fry them until they are golden brown and crispy. Remove them to a kitchen towel.
- To assemble, ladle the soup into a bowl, add shredded cheese, crushed tortilla strips, and a few cilantro leaves. Serve warm and become a couch potato!
- This easily serves 6-7 people!