Chicken Tortilla Soup a very versatile and wholesome soup. It's great for big gatherings, and very satisfying with chicken and beans, along with bell peppers and cilantro.
Chicken Tortilla Soup
Ingredients
1 pound boneless, skinless chicken breast
1 medium sized onion diced
4 to 5 cloves of garlic peeled
1 inch fresh ginger chopped
2 jalapeño's diced
1 can pinto beans or low fat black beans
1 can white or yellow corn
1 can Fire roasted tomatoes
2 chipotle peppers (they come in a can) optional
500 ml chicken broth low sodium
1/4 th cup chopped cilantro
2 to 3 tortilla to prepare tortilla strips
1 tsp cumin powder
1 tsp cayenne pepper
1 tsp oregano
Salt to taste
1 tsp black pepper
Chicken Tortilla Soup
Method;
1. Heat 2 tsp olive oil in a Dutch oven or I like to use the insta pot. If using the insta pot, initially
set it to saute mode for 10 minutes. Add 2 tsp olive oil, diced onions, black peppercorns,
fresh ginger, garlic.
2. Once onions are translucent, add in can of fire roasted tomatoes, chipotle
peppers, and oregano.
3. Add in cumin, cayenne pepper and salt to taste. Stir in pinto beans
or black beans. Add white corn from a tin or fresh corn.
4. Add low fat chicken broth and chicken breast and allow to boil.
5. As the chicken cooks, (the test is that when it turns white, it is cooked) take it out and
using a kitchen board ( try using good quality kitchen wooden boards)and fork, shred the chicken and put it back into the
prepared soup, and continue to let it cook for another 10 to 15 minutes.
6. Check for salt and other seasonings as per your taste.
7. To prepare tortilla strips, simply cut them into long strips and spray with
little olive oil spray. sprinkle them with very little salt, for seasoning. Place them onto a baking sheet at 350 Ffor 10 to 12 minutes.
Remove and allow to cool.
8. Serve warm soup with tortilla strips and or rice crackers.
