I like to make chicken stock with two chicken breast halves. Then I fish them out and shred them. We eat some of the shredded chicken for tacos. Finally, I make this chicken tortilla soup!
Chicken Tortilla Soup
Servings 0
Ingredients
- 1 onion chopped
- 3 cloves garlic minced
- olive oil or avocado oil spray
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 28 ounce can crushed tomatoes
- 3 cups chicken broth
- 1 cup whole corn kernels cooked
- 1 chopped green chile pepper
- 1½ cup cooked black beans or 15 ounce canned, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 2 boneless chicken breast halves cooked and cut into bite-sized pieces shredded
- crushed tortilla chips
- sliced avocado
- shredded Monterey Jack cheese
Instructions
- In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
- Stir in corn, , chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion