Chicken Tortilla Soup

Chicken tortilla soup is one of my favourite winter staples. It is warm and flavourful, and you can top it off with all sorts of delicious garnishes! Frying the corn tortillas first may seem a little weird, but it gives the soup a great Mexican flavor! This recipe is adapted from Panchancho, as well as Best of Bridge. I often make the whole batch for just myself, and freeze the leftovers in single-serving ziplocs. 

-Jillian 

• 3 corn tortillas
• 4 cloves garlic
• 1 medium onion, diced
• ¼ tsp crushed dried chilies
• ¼ tsp cumin
• ½ tsp oregano
• ½ tsp chili powder
• ¼ cup canned mild green chilies
• 1 can diced tomatoes with juice
• 6 cups chicken stock
• 2-3 chicken breasts
• ¾ cup canned corn, rinsed and drained
• ¾ cup canned black beans, rinsed and drained
• 2 tbsp lime juice

Garnishes (Optional)

• 2 tbsp fresh cilantro, chopped
• Sour cream
• Pepper jack cheese
• Homemade tortilla strips- Cut corn tortillas into ½ inch strips, spray with cooking oil, and bake at 450 for 6 minutes or until crispy and golden.

Cut 3 corn tortillas into 1 inch squares. Saute in olive oil over medium heat until golden brown. Add onion, garlic, dried chilies, and spices and cook for 7 minutes or until onion has softened. Add chicken stock, chilies, diced tomatoes, and lime juice. Simmer on medium-low heat for 15 minutes. Add raw whole chicken breasts, and simmer for an additional 7 minutes. Add corn and black beans, cook for another 10 minutes or until chicken is cooked. Remove chicken breasts, shred, and add back to pot. Garnish with tortilla strips, cilantro, sour cream, and/or pepper jack cheese. Enjoy!