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Spicy Chicken Tortilla Soup

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Author: Julie Maestre

Ingredients

  • 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

Instructions

  • 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!