Soup | Chicken Tortilla Soup


[Impostor-tilla Soup]


3 tablespoons vegetable oil
1 cup chopped onion
3 cloves garlic, minced
salt and pepper
6 corn tortillas, chopped 
1 (4-ounce) can diced mild green chilies (½ cup)
½ cup chopped fresh cilantro
2 teaspoons chili powder 
2 teaspoons ground cumin
1 teaspoon ground coriander
1 bay leaf
6 cups chicken broth 
1 (28-ounce) can diced tomatoes (3¼ cups)
1 (15-ounce) can black beans, drained
and rinsed
 (1¾ cups)
3 cups (15 ounces) shredded cooked chicken   
1 cup corn, fresh or frozen
2 cups chopped avocado
1 cup shredded Monterey Jack cheese
¾ cup thinly sliced green onion
tortilla chips (optional)


    1. Preheat oil in a large pot over medium heat. Cook onion and garlic, seasoning with salt and pepper, for 2 minutes. Stir in tortillas, chilies, cilantro, chili powder, cumin, coriander and bay leaf, and continue cooking 3 minutes more. 
    2. To the pot, add broth, tomatoes and beans. Raise heat to high and bring to a boil. Cover (the pot and your tracks!) and reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally.
    3. Stir chicken and corn into the soup. Cover and simmer 10 minutes more. 
    4. Serve hot, loaded with avocado, Monterey Jack, green onion, tortilla chips (if using), and a mischievous smile.  

    Slyly Serves:

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