Kim's Homemade Chicken Tortilla Soup

Submitted by kimcroft

"This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 8

ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 jalapeno peppers, seeded and chopped
• 2 teaspoons ground cumin
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 5 cups unsalted chicken stock
• 1 chicken, shredded
• 1⁄4 cup fresh cilantro
• 2 teaspoons lime juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 cup tortilla chips
• 1 (8 ounce) can black beans (salt free)
• 1⁄2 cup corn

directions

1. In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add garlic, jalapeno and cumin; cook 1 minute. Stir in tomatoes, and broth. Bring to a boil; reduce heat. Stir in chicken, corn and beans.
2. Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with crushed chips.
3. Freeze option: Before adding chips, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and before serving.