Chicken Tortilla Soup

Chicken Tortilla Soup

 

12 small corn tortillas 6-inch, cut into ¼-inch strips

2 tablespoon olive oil

2 onions chopped

6 cloves garlic large, minced

2 chipotles in adobo sauce, chopped

4 teaspoons cumin

4 teaspoons chili powder

28 ounces crushed tomatoes

20 ounces canned diced tomatoes with chilies such as Rotel, 1 can

8 cups chicken broth

30 ounces canned black beans drained and rinsed

2 cups frozen corn kernels

4 boneless skinless chicken breasts

 

Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.

Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours.

Shred chicken and add back to the pot. Serve with tortilla strips.

Crispy Tortillas

Heat oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain on paper towels and salt immediately.

 

Toppings

Cilantro, rough chopped

Sour cream

Tortilla strips

Hot sauce

Lime wedges

Pickled jalapeno

Chopped onion

Chopped tomato

Avocado, diced or sliced

Grated cheese