Tortilla Chicken Soup

From Mommy I'm Hungry

I recently found a lovely blog Honey and Jam, with beautiful photos and yummy recipes. She posted about this Tortilla Soup, and for some reason, I wanted to finally make it for my family! Yeah! I 've never made it before, or even never had it before. I added some more spices and veggies to it, of course. This was great! Everyone liked it (the kids thought the tortilla chips were fun to have with it). I actually got about 7 servings from this.

I poached some chicken breast tenderloins in seasoned broth for about 7 minutes, cooled and shredded into small chunks. For the final photo, I forgot the avocado! I almost forgot the tortilla strips too, haha!

From Mommy I'm Hungry

Tortilla Soup -Adapted from honey and jam

6 (6-inch) corn or flour tortillas

1/4 cup vegetable oil

1 small onion, chopped

2 cloves garlic, finely chopped

1 medium jalapeño chile, chopped (seeded, veins removed for less heat) (I used 1/2 )

4 cups less sodium chicken broth

1 can (14.5 oz) diced tomatoes, undrained

1 can of Rotel diced tomatoes and green chiles, drained

1/2 can black beans, drained, rinsed (freeze extras!)

1/2 can corn, drained, rinsed (freeze extras!)

1/2 teaspoon salt

Pinch Chili powder

Pinch Ground Cumin

Juice of 1 lime

2 cups shredded cooked chicken

1 ripe avocado, sliced

1 cup shredded Monterey Jack cheese

Chopped fresh cilantro, divided

Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve. *Be sure to watch them, they brown fast!

Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes, beans, corn, cilantro, salt, chili powder and cumin. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken and lime juice; heat until hot.

To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serves 4-7.

From Mommy I'm Hungry

From Mommy I'm Hungry

enjoy,