Recently I had kick-ass soup from Greens to Go on the IUP campus and let me tell you, I have been thinking about it ever since. I can only hope it will return as their soup of the day again, but for now, I have to beg my mom to make it for me when I come home for the weekend. If you’re tired of the cold and need a little spice, try this chicken tortilla soup recipe!
- Ingredients
-
You can change the ingredients to fit what you like, but they’re pretty good!
1 tablespoon olive oil
1 onion chopped
3 large cloves garlic minced
1 jalapeño diced and seeded
1 teaspoon ground cumin
1 teaspoon chili powder
14 ½ ounces crushed tomatoes
1 can diced tomatoes with chilis
3 cups chicken broth
14 ½ ounces can black beans drained
1 cup corn
2 chicken breasts boneless, skinless
¼ cup cilantro chopped
1 lime
Crispy Tortilla Strips
6 6″ corn tortillas cut into ¼” strips
¼ cup olive oil
salt
- Instructions
-
Heat ¼ cup olive oil over medium-high heat in a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt.
Heat olive oil In a large pot over medium heat. Add onion, garlic, and jalapeño and cook until onion is softened.
Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
Remove chicken and shred. Add back to the pot and simmer for 3 minutes.
Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.
Recipe credit all goes to Holly from spendwithpennies.com!