Chicken Tortilla Soup!
Description
This chicken soup has a little kick, and a rich tomato-chicken broth. Top with toasty jalapeño seasoned tortilla strips for a great crunch!
You Need
For the Chicken
For the Soup
For the Tortilla Strips
For the Crema Topping
Method
Make Chicken
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Season chicken breast with all seasonings: set aside at room temperature for about 20 minutes to marinate.
- After 20 minutes, cook chicken breasts just shy of being done in 1 teaspoon of oil in your soup pot.
- Remove from pot.
- Once cooled, dice into chunks.
- The chicken will finish cooking later when added back to the soup.
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For the Soup
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Put 1 teaspoon avocado oil in pot that was used to cook chicken over medium low heat.
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Saute onion, garlic, jalapeño, add salt. Cook until soft.
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Add black beans, green chilis and crushed tomatoes. Cook until tomatoes have deepened in color and a bit thickened.
Optional: at this time, use immersion blender to blend soup in pot to make soup a bit thicker.
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To pot with veggies, add oregano, chili powder, smoked hot paprika.
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Add chicken broth, bring to a simmer for about 5 minutes, uncovered.
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Add cilantro, corn, and partially cooked chicken. Return to simmer for about 5-10 minutes.
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Make Cilantro Crema Topping
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Combine all ingredients. Whisk by hand or emulsify in your food processor.
Make Jalapeno Tortilla Strips
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Cut tortillas into strips and put on sheet pan or cast iron pan in a single layer. Drizzle with avocado oil, season with jalapeño seasoning. Bake at 375 degrees for about 10-15 minutes or until golden brown and crispy.
Note
The soup is wonderful topped with the home made cilantro crema & tortilla strips!
