This zesty Chicken Tortilla Soup has just enough zing to warm you up on a cold day.
Course
Soup
Prep Time15minutes
Cook Time1hour
Total Time1hour15minutes
AuthorMelissa Russo / thefarmgirlgabs.com
Ingredients
2boneless chickencubed
4slicesof bacon
1jalapenodiced
1 - 15oz.can black beansdrained
½cupred pepperchopped
1cupJersey Fresh cornfresh or frozen
½cuponiondiced
1garlic clove
1can green chilies
1tablespooncumin
1tablespoonchili powder
½teaspoonsmoked paprika
1teaspoonsalt
1teaspoonblack pepper
1/4cupchopped fresh cilantro
1 - 46ouncecan chicken broth
2 tomatoesdiced or 1 - 15 can of diced tomatoes
Crispy tortilla chips or tortilla strips - for garnish
Sour Creamfor garnish
Cheddar Cheesefor garnish
2tablespoonscanola oil
Instructions
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.
In a large pot, heat oil over medium heat. Add bacon to crisp. Drain of excess grease.
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.
Add the can of chicken broth to the soup along with the skimmed broth that the chicken was poached in.
Shred the chicken and return to the pot with the broth.
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.