Spicy Mexican Tortilla Soup
One of the easier soups - chicken tortilla!
A lot of ingredients are in this but they're simple, some canned, some fresh. Can easily make ahead and it's absolutely cozy.
My favorite part is the crunchy strips.
And cheese and sour cream - it's all about the toppings with this soup.
And don't forget the avocado.
It's almost as if you're eating a liquid hot taco with a spoon.
And lots of limes.
Limes are delish and add such a burst to the soup.
This soup can easily turn vegetarian, just cut out the chicken.
Or you can sub in some groud beef if you want.
Can really go anyway. That's why I love it so much.
And you can definately cut on the spice - I love a spicy tortilla soup so beware this is a spicy one!
Prep Time: 5 minutes
Cook Time: 30 minutes
3 Tbs Vegetable Oil
2 onions diced
1/2 red bell pepper chopped
1/2 orange bell pepper chopped
6 garlic cloves smashed and minced
1/4 tsp red pepper flakes
1 packet taco seasoning
1 Tbs garlic powder
1 Tbs minced onion
4 c chicken stock (or broth)
1 14 oz can black beans, drained
1 chipotle pepper in adobo sauce
1 14 oz can crushed tomatoes
1 4 oz can diced chile peppers
2 chicken breasts cooked and cubed
2 ears of fresh corn, sliced (or 1 can drained)
Tortilla Strips (slice corn tortillas into strips and bake at 350, tossing twice, for 15 minutes)
In a large pot over medium heat combine the oil, onion and bell peppers. Cook for 10 minutes, add in the garlic cook another 2 minutes then add in the pepper flakes, taco seasoning, garlic powder and minced onion.
Mix well - the onion mixture will be thick.
Slowly add in the stock, beans, chipotle pepper, crushed tomatoes and diced chile peppers.
Stir to combine, bring to a boil and then lower to medium low heat, about 15 minutes.
Add in the chicken and corn and cook for another 5 minutes.
Serve right away and top with desired toppings