It finally cools off a tiny bit here in LA. More soup! Feeling a little Mexican this weekend, therefore I decided to make chicken tortilla soup! As long as you get fresh ingredients, this soup cannot go wrong, super delicious.
Ingredients
2 Chicken Breasts
2 Tsp Cumin
2 Tsp Chilli Powder
5 Cloves Garlic, Minced
2 Tbsp Olive Oil
1 Onion, Diced
2 Green Bell Pepper, Diced
2 Red Bell Pepper, Diced
2 Cans Black Bean, Drained
10 Pearl Tomatoes/ 5 Beefsteak Tomatoes, Diced
2 Jalapeno, Diced
Salt to taste
Corn Tortillas, Cut into Strips
1. Boil the chicken for around 2 hours to make around 8 cups of chicken stock (Homemade chicken stock tastes so much better, but you can also use store bought chicken stock if you don't have time)
2. Skim the oil from the stock, set aside.
3. Shred the chicken after boiling. The meat should come right off the bones.
4. In a pot, add 1 tablespoon of olive oil, add in the shredded chicken.
5. Add 1 tablespoon of cumin and chili powder, cook for a few minutes. Set aside.
6. Use the same point, add another tablespoon of olive oil, add in the garlic and onion, cook for a few minutes.
7. Add 1 tablespoon of cumin and chili powder, cook for another minute.
8. Add the bell peppers and jalapenos, let them cook for a few minutes. Add salt to taste.
9. Add the tomatoes, cook for a few minutes.
10. Add the chicken and chicken stock, bring to a boil.
11. Let it simmer for 45 minutes.
12. Taste the soup to see if it needs more seasoning.
13. Before serving, add in the tortilla strips.
14. Enjoy!