I was snowed in for almost 2 days because I didn’t shovel my car when the snow was nice and soft. The snow froze and then it was impossible to get my car out. It’s okay, I stayed home and made this soup and drank hot cocoa with marshmallows. Nothing Beats spicy chicken tortilla soup and hot cocoa on a snowy day. Blueberry Pancakes do come close though.
I made this with lots of veggies and served this with all the works. What are the works? Avocado, cheese, and sour cream. This soup was so hearty, spicy, and delicious. I loved it.
I like to sautee the veggies until they’re nice and soften
Blend up the veggies like a smoothie 🙂
- 2 chicken breasts
- 1 onion
- 3 tomatoes
- 1 red bell pepper
- 2 green chilies
- 3 garlic cloves
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 can of corn
- 1 can of black beans
- 1 can of diced tomatoes
- 10 cups water
- salt and pepper to taste
- 4 corn tortillas
- 1 green onion
- 1 tbsp cilantro
In a large skillet with some vegetable oil over medium high heat cook the onions, tomatoes, green chilies, and garlic cloves for 5-7 minutes.
Place the veggies in a blender, add 1/2 cup water, and blend it until smooth.
Pull the veggie mixture through a sieve and place it in a large soup pot with some olive oil.
Discard the veggie scraps.
Add 10 cups of water to the pot and stir.
Let the water come up to a rapid boil over medium-high heat.
Place the chicken breasts in the pot and cook for 15-20 minutes.
Remove the chicken breasts from the pot and shred with 2 forks.
Place the chicken back into the pot.
Add the chili powder, cumin, oregano, corn, beans, diced tomatoes, salt, and pepper.
Let the soup simmer for an additional 20 minutes.
While the soup simmers, cut the corn tortillas into strips and fry for 1-2 minutes.
Sprinkle salt over the tortillas as soon as they come out of the fryer.
Serve the soup with avocado, tortilla chips, cheese, cilantro, green onions, and lime, if desired and enjoy!