Chicken Tortilla Soup {recipe}

This soup is super easy & quick to make and tastes so delicious! If you can, I would suggest preparing this one day before you plan to have it for dinner to let all the flavors marinate, or if you cannot make it a day in advance, try making it in the morning & let marinate in the fridge! The measurements used below was enough for 4 servings, so feel free to add more depending on the size of your family!

Ingredients:
1 Chicken Breast, thawed
Taco Seasoning
Cayenne Pepper
Garlic Powder
Cilantro, dries or freshly chopped
Salt for seasoning
Olive Oil
1 yellow Onion, chopped
1 Stalk of celery, chopped
1 dried/roasted red chili pepper
1 Tbsp. Poblano Pepper, finely chopped
2 Cloves of Garlic
3 Cups of Chicken broth
1 Can of Diced Tomatoes
1 Can of Black Beans
1 Stalk of White Corn
1/2 tsp. Ground Coriander
1/2 tsp. Ground Cumin
Black pepper
4-5 Tbsp. Sour Cream
3 Tbsp. Flour
Tortillas
Vegetable Oil, for frying
1 Avocado, mashed
Salsa
Shredded Cheese

Directions for Chicken: Season your chicken with: salt, desires amount of cayenne & garlic powder, taco seasoning, and cilantro. Drizzle the top with a bit of olive oil and bake at 350 degrees until tender and done. Cut into small thin strips.


Preparing The Soup: Place about 2 Tbsp of your olive oil into your pot. Saute your onions, celery, garlic, and peppers until onion has browned and celery is tender. Add about 1/2 a cup of your broth to your pot, then add your chicken.

Add tomatoes and black beans. Stir. Now add the remainder of your broth and your fresh corn. Season with black pepper, coriander & cumin, and salt only if necessary.let simmer for about 10 minutes. Mix your sour cream with your flower. Now add a few spoon fulls of your soup into your sour cream and flour mixture & stir well. Pour & stir mixture into pot.



For Your Fried Tortillas: Simply cut your tortillas into short 1/2 inch strips. Fry your strips in your heated oil(make sure your oil is not too hot). STRIPS WILL BROWN VERY QUICKLY therefore you will only need to keep them in the oil for two or three seconds. Place your strips on a plate. Top with shredded cheese and cilantro. Place in the microwave long enough to let the cheese melt.

To Serve: Pour your soup into a bowl and garnish with shredded cheese. Serve salsa, sour cream and avocado on the side for both your soup and tortilla strips! Enjoy.

This meal would go great with a lime/lemonade over ice or if you really need a kick..a lime margarita:)