Prep Time: 10 Mins | Cook Time: 20 Mins | Total Time: 30 Mins | Yield: 6 Servings
Classic and still my favorite, this Tortilla Soup is my ultimate comfort food! It has all the good things you wish to taste in a soup! Serve it with homemade tortilla chips, and you have yourself a meal to remember. Enjoy!
1 (28-ounce) can of diced fire-roasted tomatoes
4 cups low-sodium chicken broth
2 teaspoons ground cumin
4 cloves garlic, minced
3 cups shredded cooked chicken
1 1/2 cups corn kernels
Juice of 1 lime
1 medium onion, chopped
Vegetable oil, for frying
2 tablespoons extra-virgin olive oil
1 tablespoon chili powder
4 small corn tortillas, sliced into thin strips
2 teaspoons dried oregano
1 bay leaf
Freshly ground black pepper
1 jalapeno, seeds removed, minced
Freshly chopped cilantro
Place a large pot on the stove and turn the heat to medium. Add oil and allow it to become hot.
Stir in the onion into the pot, then saute for about 5 minutes or until translucent.
Stir in the garlic and jalapeno, then saute for about a minute or until aromatic.
Add the chicken followed by oregano, chili powder, cumin, salt, and pepper. Toss everything to combine.
Stir in the chicken broth, tomatoes, bay leaf, lime juice, and corn until well blended. Let the mixture boil.
Turn the heat to medium-low, then simmer for 15 more minutes.
Meanwhile, place a skillet on the stove and turn the heat to medium. Add 1/8-inch of oil and allow it to become hot.
Put the tortilla chips in batches, then cook for about 2 minutes or until they turn golden brown. Move them to a clean plate lined with paper towels to drain any excess oil. Season with salt to taste. Repeat the process with the rest of the tortillas.
In the pot, discard the bay leaf. Dish out!
Serve the soup with cheddar cheese, avocado, cilantro, and tortilla chips. Enjoy!
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