Chicken Tortilla Soup Recipe
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A quick, easy to make soup that has a bit of a kick to it!
Servings: 5
Ingredients:
3 tbsp vegetable oil, divided
6 corn tortillas, cut into 1/2 inch strips
2 medium green bell peppers, chopped
1 medium red bell pepper, chopped
4 carrots, peeled and chopped
1 medium onion, chopped
2 garlic cloves, minced
6 cups chicken broth
3 skinless, boneless checken breasts, cut into strips
3 large tomatoes, peeled, seeded, and chopped
1 1/2 tsp ground cumin
1 1/2 cup frozed corn kernels
Juice of 1 lime
1 1/2 cup shredded Monterey Jack cheese, optional
Canned vegies can be substituted. I usually use canned corn, carrots, and tomatoes.
Directions:
In a 5-quart Dutch oven, heat up 2 tbsp. of oil over medium-high heat until it is hot. Drop in your tortilla strips and cool until they are crispy and golden. Remember to flip them so both sides get done. Be careful that they don't burn! This will usually take about 2-3 minutes. When they're done, put them on a paper towel to remove the excess oil.
Add your remaining oil to the pot, and saute the peppers, carrots, onions, garlic, and chicken. Stir the mixture often until the onion and chicken are cooked through, about 4-6 minutes. Add the tomatoes, reduce the heat to medium and cook, stirring it occasionally for about 5 minutes.
Add the cumin, corn, and chicken broth, and bring it to a boil. Once it is boiling, reduce the heat to low, and let it simmer uncovered for about 10 minutes. Stir in the lime juice. Divide the tortilla strips and some cheese between 4-5 bowls. Ladle the hot soup into the bowls over the cheese and tortilla strips.
Keep a little cheese to garnish on the top.
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