Soupe de tortillas au poulet

Ingrédients

• 4 qtchicken stockAmount4 qtIngredientchicken stock
• 1chickenAmount1IngredientchickenPreparationmeat removed and shredded meat removed and shredded
• 4–5 cupcrushed tomatoesAmount4–5 cupIngredientcrushed tomatoes
• 2 cupfrozen cornAmount2 cupIngredientfrozen corn
• 1.5 cuprefried beansAmount1.5 cupIngredientrefried beans
• 2green chilesAmount2Ingredientgreen chiles
• 1onionAmount1IngredientonionPreparationchopped chopped
• 4–5 clovegarlicAmount4–5 cloveIngredientgarlicPreparationminced minced
• 3 tspchili powderAmount3 tspIngredientchili powder
• 2 tspground cuminAmount2 tspIngredientground cumin
• 3 tspSpanish paprikaAmount3 tspIngredientSpanish paprika
• Salt and pepper
• Shredded cheese
• Sour cream
• 1corn tortilla chipsAmount1Ingredientcorn tortilla chips
• Fresh cilantro
• Fresh jalapeños

Préparation

1. 1

   In a large pot over medium-high heat, warm chicken stock, then add shredded chicken, crushed tomatoesAmount4–5 cupIngredientcrushed tomatoes, frozen corn, refried beans, and green chiles. Bring to a simmer.

2. 2

   In a sauté pan over medium heat, cook onion until translucent, about 4–5 minutes. Add garlic, chili powder, cumin, and Spanish paprikaAmount3 tspIngredientSpanish paprika, then cook until fragrant, about 1 minute.

3. 3

   Stir the onion mixture into the soup, reduce heat to medium-low, and simmer for 10 minutes. Season with salt and pepper, then serve with shredded cheese, sour cream, tortilla chips, cilantro, and jalapeños, if desired.