Chicken Tortilla Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 Servings
Ingredients
  • 1 tbsp olive oil
  • 1 large white onion chopped finely
  • 2 carrots chopped into small cubes
  • 1 stalk celery chopped finely
  • 2 chicken thighs uncooked
  • 5 cups vegetable broth
  • ½ cup roasted corn
  • ½ cup chopped bell pepper (any color)
  • ¼ cup jalapeno finely chopped (seeds removed)
  • 1 can fire roasted tomatoes
  • 2 tbsp chopped cilantro
  • juice of 2 limes
  • 1 tsp salt
  • 1 tsp pepper
  • ¾ cup corn tortillas cut into strips
  • sliced jalapenos (garnish)
  • Crispy Tortilla Strips (garnish):
  • 4 corn tortillas sliced into strips
  • 1 tbsp oilive oil
  • 1 tsp chili powder
  • salt to sprinkle
  • juice of 1 lime
Instructions
  1. In a large pot, sauté onion, carrots, and celery in olive oil for 3 minutes on low heat.
  2. Add chicken thigh and cook until chicken is slightly browned.
  3. Add broth, corn, bell pepper, jalapeno, tomatoes, cilantro, lime juice, salt and pepper.
  4. Bring to a boil and cook on low heat for 20 minutes.
  5. Remove chicken pieces and cut meat off the bone.
  6. Add chicken pieces back into the soup and discard skin and bones.
  7. Add tortilla strips and cook on low for another ten minutes.
  8. To make the crispy tortilla strips, place strips onto a non-stick baking pan.
  9. Sprinkle with olive oil, chili powder, salt, and lime juice.
  10. Bake at 350 F for ten minutes.
  11. Serve soup in bowls and sprinkle with crispy tortilla strips and sliced jalapenos for an extra kick.
Recipe by Chef Times Two at https://www.cheftimestwo.com/chicken-tortilla-soup/