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Chicken Tortilla Soup

This zesty Chicken Tortilla Soup has just enough zing to warm you up on a cold day.
Course Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Melissa Russo / thefarmgirlgabs.com

Ingredients

  • 2 boneless chicken cubed
  • 4 slices of bacon
  • 1 jalapeno diced
  • 1 - 15 oz. can black beans drained
  • ½ cup red pepper chopped
  • 1 cup Jersey Fresh corn fresh or frozen
  • ½ cup onion diced
  • 1 garlic clove
  • 1 can green chilies
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • 1 - 46 ounce can chicken broth
  • 2 to matoes diced or 1 - 15 can of diced tomatoes
  • Crispy tortilla chips or tortilla strips - for garnish
  • Sour Cream for garnish
  • Cheddar Cheese for garnish
  • 2 tablespoons canola oil

Instructions

  1. Fill a pot with water and add chicken. Bring to a boil until chicken is cooked through - about 25 minutes. Skim off any fat that rises to the top and set aside.
  2. In a large pot, heat oil over medium heat. Add bacon to crisp. Drain of excess grease.
  3. Add bacon back to the pot along with the onion, peppers, green chilies, garlic and corn. Saute a few minutes until the onions are transparent.
  4. Add the can of chicken broth to the soup along with the skimmed broth that the chicken was poached in.
  5. Shred the chicken and return to the pot with the broth.

  6. Add fresh tomatoes (or can), along with all the seasonings and the black beans to the soup. Bring to a simmer. Cook for at least 30 minutes.

  7. Garnish with tortilla chips and sour cream.