Chicken Tortilla Soup Recipe

Ingredients

• 1 tablespoon canola oil
• 1 medium yellow onion (, diced (about 1 1/2 cups))
• 10 cups chicken stock
• 1-15 ounce can diced tomatoes with mild green chiles
• 1-15 ounce can black beans (, drained and rinsed)
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped cilantro
• 3 cups cooked shredded chicken
• 1 1/2 cups corn kernels
• 4-5 inch corn tortillas
• canola oil or cooking spray
• sour cream or Mexican crema
• avocado
• shredded cheese
• limes

Instructions

1. 1

   In a large stock pot over medium, warm the oil then add the onions and cook for 4-5 minutes, stirring often, until the onions soften.

2. 2

   Add the chicken broth, tomatoes, black beans, oregano, cumin, chili powder, salt, and cilantro and bring to a boil, then reduce to a bubbling simmer and cook for 30 minutes.

3. 3

   Add the shredded chicken and corn and cook until warmed though.

4. 4

   While the soup is cooking, cut the tortillas into strips and spray with cooking spray or lightly brush with oil. Lay the strips ion a foil-lined baking sheet in a single layer. Toast until crisp, then sprinkle with kosher salt.

5. 5

   Spoon the soup into bowls and garnish sour cream, avocado, more cilantor, and cheese. Add a squeeze of fresh lime and serve.