Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 1 green bell pepper; 1 medium onion; 1 corn on the cob; 2 serranos; 2 garlic cloves; 3 tablespoons olive oil; 2 -4 chicken breasts; 4 cups roma tomatoes; 1/2 cup chili powder; 8 cups water; salt, to taste; 1/8 cup fresh ground pepper; 1/3 cup cilantro; 2 limes, juice of; 8 ounces cheese, grated; 4 ounces tortilla chips

(1)

Recipe by Spinnenkatie

I got this recipe by eyeballing an HEB soup kit. All of the measurements are negotiable, depending on your personal tastes; I add different amounts of veggies each time depending on my mood/cravings. This also freezes well, which really helps out for a quick but healthy meal on short notice! I always use fresh veggies; they come out better.

READY IN: 1hr

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

1

green bell pepper
1

medium onion
1

corn on the cob
2

serranos
2

garlic cloves
3

tablespoons olive oil
2 -4

chicken breasts
4

cups roma tomatoes
¹⁄₂

cup chili powder
8

cups water
salt, to taste
¹⁄₈

cup fresh ground pepper
¹⁄₃

cup cilantro
2

limes, juice of
8

ounces cheese, grated
4

ounces tortilla chips

DIRECTIONS

De-skin and boil the chicken breasts. You can use 10 cups of water if you want to save the chicken stock for the soup, but I usually drain it and continue the recipe with fresh water.
Chop an de-seed bell pepper, onion, and sorranos. Slice corn off of cobb, and mince or chop the garlic. Saute these veggies with the olive oil for 5 minutes.
Add veggies to the chicken, water, chili powder, salt, and pepper.
Saute the roma tomatos for 5 minutes and add to the soup.
Boil the soup for 15 minutes.
Add the lime juice and cilantro and serve. On top of each bowl, add 1/2 oz. cheese and a few tortilla chips.
If you plan on freezing this soup, do not add the cheese or tortilla chips until just before serving.

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