I wanted to do something special with my son and his girlfriend on her birthday, so I invited them over to cook with me. She chose one of her favorite dishes. I surprised her with a cake. What a special way to celebrate her special day!
We had a good time today sharing and laughing and cooking. This soup tastes as good as it looks too! Look at all those beautiful colors!
Mexican Tortilla Soup
Mix together a tsp each of cumin, chili powder, garlic powder, and salt. Sprinkle over chicken breasts.
Heat 1 tablespoon olive oil in a skillet on med-high heat and cook the chicken for 7 minutes a side or until cooked through. It will depend on the thickness.
Remove chicken from the pan. Shred using 2 forks, pulling in opposite directions. Place in a bowl and set aside.
Heat 1 tablespoon of olive oil in a soup pot. Add chopped onion, bell peppers, and garlic, and sauté for 5 minutes.
Add corn, black beans, 1 tsp cumin, 2 tsp chili powder, 2 tsp salt, green chili peppers, diced tomatoes, tomato paste, juice of 1/2 lime, and chicken stock. Simmer covered for 20 min.
While soup is simmering, cut tortillas into 1/2" strips. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add tortilla strips and toast for 2 minutes a side until crispy. (you can use a bag of tortilla chips to save time but these are better.)
Add shredded chicken to the soup.
Spoon soup into bowls and add your favorite toppings.
Serve with toasted tortilla strips. Serves 4-6.