Chicken Tortilla Soup

Chicken Tortilla Soup is my favorite homemade soup. I think there have been days that I've eaten it for breakfast, lunch and dinner. Yes, I know... call me weird. Every time I make it I make it a bit different. Sometimes I make it with no chicken, so it's a Vegetable Tortilla Soup, sometimes I combine the two and add a ton of veggies, with chicken. Sometimes I throw in some rice, other times I leave out the rice. This version is just a simplified Chicken version without too many bells and whistles.
-Amanda

Chicken Tortilla Soup


Some of the pantry ingredients: Green Chili Peppers, Chicken Broth (or stock), tomato sauce and a can of black beans.

Other ingredients:


2 chicken breasts chopped into bite size pieces.



3 cloves of garlic (pictured above) 1 onion, diced, 1 bell pepper, diced & 1 cup frozen corn (not pictured)


About a tbsp of Ancho Chili in Adobo Sauce. It comes in a can. I empty the can into a freezer safe ziplock bag and freeze it. That way I can chip off just the amount I need. This stuff is spicy!


In a large pot, saute the onion, garlic and bell pepper in 1 tbsp of oil on high heat until it starts to brown around the edges.


Add salt (about a tablespoon of kosher)


And seasonings... I use cumin and oregano. About 2-3 tsp of ground cumin and about 1/2 tbsp of dried oregano.


Add frozen corn (about 1 cup) and black beans. I usually don't drain them.


Add tomato sauce and about 4 cups of chicken broth. Simmer on low for 30-45 minutes until chicken is cooked through. Do not boil or chicken will get tough.


Serve with tortilla chips, cheese, avocado and sour cream if you like.