Hearty Chicken Tortilla Soup

Name: Hearty Chicken Tortilla Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 piece Carrot (1 large carrot, diced); 1 piece Celery (1 large celery stalk, diced); 1 piece Yellow Onion (1 small onion, diced); 4 pieces Garlic (4 garlic cloves, minced); 1 piece Jalapeño (1 jalapeno pepper, seeded and diced (not pictured)); 1 tbsp Guajillo Chili Powder (1 tablespoon guajillo chile powder); 1 tbsp Chilli Powder (1 tablespoon arbol chili powder); 1 tsp Cumin Seeds (1 teaspoon cumin); 1 tsp Oregano (1 teaspoon oregano); 1 tsp Cilantro (1 teaspoon cilantro, dried (couldn't get my hands on fresh at the time) (also not pictured)); 15 oz Black Beans (15 ounces can black beans, drained and rinsed); 1 ½ cup Corn (1 1/2 cups frozen corn); 1 cup Zucchini (1 cup zucchini, par boiled and diced); 1 cup Summer Squash (1 cup yellow squash, par boiled and diced); 28 oz Chopped Tomatoes (28 ounces can tomatoes, drained); 2 quart Chicken Broth (2 quarts chicken broth); 2 pieces Chicken Breast (2 large chicken breasts, cooked and diced or shredded); 1 piece Lime (1 lime, juiced + lime wedges); 0 pieces Tortilla Strip (tortilla strips); 0 pieces Avocado (diced avocado); 0 pieces Queso Fresco (crumbled queso fresco or mild feta cheese); 0 pieces Mexican Crema (Mexican crema or crême fraiche); 1 piece Fish Sauce (Toppings)

75 minMexican

Servings8

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Gluten Free

Ingredients

For 8 servings

Carrot1 piece · 1 large carrot, diced
Celery1 piece · 1 large celery stalk, diced
Yellow Onion1 piece · 1 small onion, diced
Garlic4 pieces · 4 garlic cloves, minced
Jalapeño1 piece · 1 jalapeno pepper, seeded and diced (not pictured)
Guajillo Chili Powder1 tbsp · 1 tablespoon guajillo chile powder
Chilli Powder1 tbsp · 1 tablespoon arbol chili powder
Cumin Seeds1 tsp · 1 teaspoon cumin
Oregano1 tsp · 1 teaspoon oregano
Cilantro1 tsp · 1 teaspoon cilantro, dried (couldn't get my hands on fresh at the time) (also not pictured)
Black Beans15 oz · 15 ounces can black beans, drained and rinsed
Corn1 ½ cup · 1 1/2 cups frozen corn
Zucchini1 cup · 1 cup zucchini, par boiled and diced
Summer Squash1 cup · 1 cup yellow squash, par boiled and diced
Chopped Tomatoes28 oz · 28 ounces can tomatoes, drained
Chicken Broth2 quart · 2 quarts chicken broth
Chicken Breast2 pieces · 2 large chicken breasts, cooked and diced or shredded
Lime1 piece · 1 lime, juiced + lime wedges
Tortilla Strip0 pieces · tortilla strips
Avocado0 pieces · diced avocado
Queso Fresco0 pieces · crumbled queso fresco or mild feta cheese
Mexican Crema0 pieces · Mexican crema or crême fraiche
Fish Sauce1 piece · Toppings

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Steps

1In a large dutch oven or soup pot over medium-high heat add 1 tablespoon of oil and saute the onions, carrots, and celery about 6 to 8 minutes or until just tender.
2Add jalapeno garlic and saute another 2 to 3 minutes.
3At this point add the chili powders and cook (toast) them over the heat for a minute or two.
4Add tomatoes and break up with wooden spoon.
5Then add zucchini, yellow squash, corn, and black beans.
6Next add the cumin, oregano, and cilantro along with the chicken broth, chicken, and lime juice.
7Bring up to a boil.
8Reduce heat to simmer and cover.
9Cook for 45 minutes to an hour.
10While soup is simmering cut 4 small tortillas into strips.
11Heat small skillet with oil over medium to medium-high heat and fry tortilla strips until lightly golden brown.
12Drain on paper towels.
13Serve soup with desired toppings.