Chicken Tortilla Soup
I love tortilla soup and what makes it even more amazing....is that there is no one way to make it. I've had it with a clear broth and I've had it where it was more of a tomato base. No matter how you make it, the soup is fantastic in any season, especially a cold winter day! This one was ready to eat in about 45 minutes...but it can simmer all day if you want.
2 Tbsp avocado or garlic oil
1 medium yellow or white onion, chopped
2 stalks of celery chopped
1 can, or half a bag of frozen corn
6 garlic cloves, minced
1 jalapeno pepper , seeded and diced
1 tbs ground cumin
2 cans of drained black beans
1 20oz can of crushed tomatoes
1 tbs of Kinders chili lime spice
1 tbs pf Kinders taco seasoning
1 tsp chilli powder
1 lb chicken breasts, (2 medium)..shredded and cooked
32 oz of chicken broth or chicken bone broth
Salt/Pepper and other spices to taste
Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften and become translucent.
Add shredded chicken and a bit of oil if necessary and continue to sauté with the veggies.
Add broth and stir for about a minute.
Then add corn, celery, beans, chilli powder, cumin, crushed tomatoes, salt and all other spices. Bring to a boil and let simmer for at least 25 minutes.
Serve the soup with some tortilla chips or strips, a piece of lime, cotija cheese shredded, pieces of avocado, fresh cilantro and a dollop of Adam's sauce...recipe below.