Chicken Tortilla Soup

Tangy soup with loads of chicken, peppers, onion, black beans and of course tortilla strips.

Are you tired of the cold weather? There’s nothing like a big bowl of Chicken Tortilla Soup to warm you up. Cold weather is perfect for soup, and I chose chicken tortilla as I have dozens of tortillas in the freezer from Maria and Ricardo's . This soup started as a recipe off of a bag of Fresh Gourmet tortilla strips years ago and evolved into a little bit of this and a little bit of that. You’ve got all the key ingredients plus several garnishes on top; including cheese, sour cream and cilantro. Grab a spoon and dig in!

Prep Time: 15 minutes

Cook Time: 40 minutes

Serves 6

Ingredients

4 chicken breasts cubed

Salt to taste

Pepper to taste

1 T garlic minced

1 onion chopped

2 poblano peppers chopped

4 tomatoes chopped

2 T chili powder

2 T paprika

1 T cumin

2 T lime juice

Dash of hot sauce

6 c water

1 15 oz can black beans drained and rinsed

Tortilla strips garnish

Cilantro garnish

Cheese garnish

Sour cream garnish

2 T olive oil

Directions for Chicken Tortilla Soup

1. Heat oil in deep pot over medium.

2. Sauté onion, poblano and garlic 4-5 mins.

3. Stir in chicken and cook 3 mins seasoning with salt and pepper.

4. Add tomato and spices cooking one minute.

5. Stir in water, black beans, lime juice and hot sauce. Bring to a boil. Reduce heat to simmer and cook covered 20-30 minutes, season with salt and pepper to taste.

6. Ladle into bowls.

7. Garnish with tortilla strips, cheese, sour cream and cilantro.