Chicken Tortilla Soup

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1-1/2 cups chopped bell peppers, I use a mix of green, red, and yellow
  • 1 large jalapeño pepper, finely diced, seeds discarded or included depending on preference for heat
  • 8 garlic cloves, peeled and finely minced
  • 1 cup corn, fresh or frozen
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika (regular paprika may be substituted)
  • 1/4 teaspoon cayenne pepper
  • 2- whole chicken breasts, raw or cooked and shredded
  • 32 ounces (4 cups) chicken broth
  • 2- (14.5-ounce) cans diced tomatoes with juice
  • 1- (15-ounce) can black beans, drained and rinsed
  • 1- (15-ounce) can kidney beans, drained and rinsed
For serving
  • fresh cilantro leaves, chopped
  • diced avocado
  • shredded cheese
  • sour cream
  • Corn tortilla chips
  1. Heat the oil in a pot over medium heat. Add chopped onions, cooking until tender and translucent. Add the chopped bell pepper, jalapeño, garlic, and corn. Cook until peppers are tender. Add the the herbs and spices, stirring until fragrant. Add the chicken, broth, tomatoes, and beans.
  2. If using cooked chicken, bring soup to a boil and serve. This is good when you want dinner in 30 minutes.
  3. If using raw chicken (like when you forget to take the chicken out of the freezer), bring to a boil, add the beans, and then simmer for about two hours.
  4. To serve:  Top with any desired toppings.  Serves about 10

Source:  Johanna Partridge

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