Chicken Tortilla Soup

The weather is starting to turn cooler, and the leaves are changing colors.  This signals the start of the soup season.  And with the cooler nights, my garden is starting to produce lots of tomatoes.  And a good way to use up these tomatoes is in a chicken tortilla soup.  My version is very quick, inexpensive, makes a large pot, and very tasty.

You will need:
4 Tabs olive oil
10 small corn tortillas
1 teas Kosher salt
1 yellow onion, (cut into small pieces)
1 jalapeno pepper, (seeded, and diced very small)
4 garlic cloves, (minced)
32 ounces of chicken broth
3 cups of tomatoes, (blended with the juice)
1 15 ounce can of black beans, (rinsed and drained)
2 cups of shredded chicken
1 cup corn
1 Tabs. lime juice
1 Tabs. chili powder
2 teas. cumin
2 teas. salt
1 teas. pepper
1 teas, paprika
1/2 teas cayenne pepper

Preheat the oven to 375 degrees.
Line a baking sheet with foil.

Lightly brush the corn tortillas with 2 tablespoons of olive oil.

Sprinkle with the Kosher salt

 Stack the tortillas and slice into 1/4 inch strips.

Spread onto the foil lined baking sheet.

Bake for 15 to 18 minutes until golden brown and crisp, turn once after 7 minutes.

Remove from oven and let cool.

In a large Dutch oven, over medium high heat, add 2 Tablespoons of olive oil.  Add the onion and jalapeno pepper.   Saute for 5 minutes until the onion is softened.

Add the minced garlic.  Cook for about 1 minute.

Add the chili powder, cumin, salt, pepper, paprika, and cayenne pepper.  Stir in and allow to cook for another 30 seconds, (note: the heat and the oil will release the flavors into the pan).

 Add the chicken stock.

Add the tomatoes and juice.

(Note:  I just blend my tomatoes in a food processor, (skin and all).  You can also use 2 14 1/2 ounce cans of tomatoes).

Stir well, bring to a boil, then reduce the heat to low and simmer for 15 minutes.

 Add the corn.

Note:  I like to use fresh corn, but you can also use frozen corn that you have defrosted.

Add the black beans.

Add the chicken.

Stir well, and continue to simmer for another 15 minutes.

Add the juice of the lime, (about 1 teaspoon), this will freshen up the soup.  Stir well, and taste for seasonings.  Does it need more salt?  Do you want to add more heat, (chili powder)?

:

Spoon the soup into bowls, and top with a few tortilla strips and your favorite toppings:
sour cream
shredded cheese
cilantro
sliced avocado
more tortillas

And in just under one hour, you have a delicious bowl of chicken tortilla soup, with homemade tortilla strips.

Delicious!!

Enjoy !