Chicken Tortilla Soup

Chicken Tortilla Soup

from dinnersdishesanddesserts.com
45 min
8 servings

Tortilla Soup - Slightly spicy, full of Mexican flavors and great for cooler weather.

Ingredients

  • 1 pound chicken breast
  • 1 tsp olive oil, (for brushing the chicken)
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 Tbls olive oil
  • 1 small red onion, , diced
  • 1 jalapeno
  • 3 cloves garlic, , minced
  • 1 can, (10 oz) Rotel Tomatoes
  • 1 small can, (8oz) tomato sauce
  • 4 cups chicken stock
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 3 cups hot water
  • 1 cup frozen corn
  • Sour Cream
  • Avocado
  • Red Onion
  • Cheddar or Monterey Jack Cheese
  • Cilantro
  • Tortilla Strips
  • Lime wedges

Directions

  1. 1

    Preheat oven to 350 degrees.

  2. 2

    In a small bowl mix cumin, chili powder, garlic powder, and salt. Place chicken in a small baking dish. Brush chicken with olive oil, and sprinkle a little of the season mixture over the chicken. Turn the chicken over and repeat. Set aside remaining spice mixture.

  3. 3

    Bake chicken for 20-25 minutes (depending on size), until it is cooked through. Once cooked, shred using two forks.

  4. 4

    In a large pot heat 1 Tbls olive oil over medium high heat. Add onions, jalapeno, and garlic. Stir and cook for a couple minutes. Add the remaining spice mixture you set aside, stirring to coat.

  5. 5

    Mix in the shredded chicken. Add Rotel tomatoes, chicken stock, tomato sauce, water, and corn. Bring to a boil, cover, reduce heat and simmer for 15-20 minutes, stirring occasionally.

  6. 6

    Ladle into bowls, and serve with desired garnish.