Mexican Tortilla Soup

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!

Print Recipe

Mexican Tortilla Soup

Prep Time

25 minutes

Cook Time

40 minutes

Servings

Ingredients

• 2 boneless chicken breasts
• 1 tsp. of each cumin, chili powder, garlic powder, salt
• 1 large yellow onion chopped
• 2 bell peppers green, yellow, or red, diced
• 3 cloves garlic minced
• 2 ears of corn kernels cut off the cob
• 1 15-oz. can black beans rinsed and drained
• 1 tsp. cumin
• 2 tsp. chili powder
• 2 tsp. salt
• 1 4-oz. can green chili peppers
• 1 14.5-oz. can diced tomatoes
• 2 tbs. tomato paste
• 1/2 lime
• 4 cups chicken stock
• 2-3 corn tortillas

Toppings

• diced avocado
• chopped fresh cilantro
• sliced jalapeños
• sour cream
• shredded cheese
• olive oil

Prep Time 25 minutes Cook Time 40 minutes Servings Ingredients 2 boneless chicken breasts 1 tsp. of each cumin, chili powder, garlic powder, salt 1 large yellow onion chopped 2 bell peppers green, yellow, or red, diced 3 cloves garlic minced 2 ears of corn kernels cut off the cob 1 15-oz. can black beans rinsed and drained 1 tsp. cumin 2 tsp. chili powder 2 tsp. salt 1 4-oz. can green chili peppers 1 14.5-oz. can diced tomatoes 2 tbs. tomato paste 1/2 lime 4 cups chicken stock 2-3 corn tortillas Toppings diced avocado chopped fresh cilantro sliced jalapeños sour cream shredded cheese olive oil

Instructions

1. Mix together a tsp each of cumin, chili powder, garlic powder, and salt. Sprinkle over chicken breasts.
2. 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.
3. Remove chicken from the pan. Shred using 2 forks, pulling in opposite directions. Place in a bowl and set aside.
4. Heat 1 tablespoon of olive oil in a soup pot. Add chopped onion, bell peppers, and garlic, and sauté for 5 minutes.
5. 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.
6. 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.)
7. Add shredded chicken to the soup.
8. Spoon soup into bowls and add your favorite toppings.
9. Serve with toasted tortilla strips. Serves 4-6. Enjoy!