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Tortilla Soup

A brothy chicken tortilla soup with corn, peppers, and warm spices, finished with crisp tortilla strips and cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Course: Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 chicken breast halves
  • 4-6 cups chicken stock
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 1 green or red bell pepper seeded and chopped
  • 1 jalapeno pepper seeded and finely chopped
  • 2-4 cloves garlic finely chopped
  • 2 cups fresh or frozen corn kernels
  • 1 can chopped tomatoes with their liquid
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • Salt and freshly ground pepper to taste
For garnish
  • 6-8 corn tortillas cut into thin strips and toasted until crisp
  • Chopped scallions
  • Shredded Monterey Jack or Cheddar cheese optional
  • Sour cream optional

Method
 

  1. Combine the chicken breasts and chicken stock in a pot and bring to a simmer over moderate heat. Simmer covered 20 minutes. Remove the chicken, let cool, discard the skin and bones, and shred the meat.
  2. Meanwhile, heat the oil in a skillet over moderate heat. Saute the onion, peppers, and garlic until tender, about 10 minutes.
  3. Add the shredded chicken, the onion mixture, and the remaining ingredients (corn, tomatoes, cumin, chili powder, oregano, salt, and pepper) to the pot. Simmer 20 to 30 minutes.
  4. Garnish with toasted tortilla strips, scallions, and cheese or sour cream if desired. Serves 4 to 6.