Chicken Tortilla Soup

isabeleats.com

Alex Herbig

A mild spice level mexican soup. Great with tostitos scoops

subheading: FOR THE CHICKEN:

2 pounds chicken breasts

1 tablespoon olive oil

1 teaspoon oregano

1 ½ teaspoon chili powder

2 teaspoons cumin

2 teaspoons garlic

1 teaspoon coarse sea salt

subheading: FOR THE SOUP:

2 tablespoon olive oil

1 large yellow onion, diced

1 large green bell pepper, diced

3 cloves garlic, minced

2 teaspoon chili powder

2 teaspoon cumin

1 teaspoon oregano

1 teaspoon paprika

1 teaspoon onion powder

1 14-ounce can diced tomatoes

1 15-ounce can black beans, drained and rinsed

1 15-ounce can whole kernel corn, drained and rinsed

1 4-ounce can (¼ cup) diced green chilies/jalapenos

4 cups chicken stock

3 tablespoons tomato paste

1 teaspoon salt

¼ cup chopped cilantro

2 tablespoons lime juice (overpowers when first added. Needs meld time)

Scoops

Monterrey Jack Cheese

Note: Ingredients may have been altered from the original.

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