Shortcut Chicken Tortilla Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 tbsp plus 1 tbsp olive oil
  • ½ red onion, finely chopped
  • 6 cloves garlic
  • 1 jalapeno, finely chopped
  • 1 24 ounce of garlic lovers salsa( vegetable spicy salsa)
  • 2 cups vegetable stock or chicken stock
  • ½ cup grilled corn off the cob
  • 1 can black beans, rinse very well
  • 1 tsp toasted cumin powder
  • ½ tsp fresh pepper
  • 1 chicken breast and shredded or you could use rotisserie chicken
  • 6 corn tortillas,thinly cut
  • salt and pepper
To GARNISH
  • Aged cheddar to serve with
  • thinly sliced red onions
  • Avocados
  • lime wedges
  • thinly sliced jalapenos
  • tortilla strips
  • cilantro
Instructions
  1. Boil the chicken in vegetable stock or chicken stock for about 15 minutes or until the chicken is fully cooked. Take it out on a plate. After it cools, shred it with two forks, set aside.
  2. Take the corn tortillas, thinly cut it. Put it on a baking tray, drizzle it with some oil, salt and pepper it and bake it in a 400 degree oven for 20 -30 minutes. Make sure to keep tossing it. Do not brown or burn it. Take it out and set aside.
  3. In a soup pot, add oil and let it get hot. Add chopped red onion, garlic and jalapeno. Fry and saute on low heat until everything gets soft and brown. Add the salsa, and vegetable or chicken stock. Simmer and let it cook for 15 minutes uncovered.
  4. If the soup is too thick, add 1 more cup of vegetable stock. Add the grilled corn, black beans, toasted cumin powder, pepper and shredded chicken. Simmer it for another 5 minutes. Turn off the heat and serve it with all the additions.
Notes
Make sure to get a good salsa you love, that's the base for this soup.
Making the tortilla chips is not hard at all and it makes a world of different, I promise.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/09/18/shortcut-chicken-tortilla-soup/