This is my version of Chicken Tortilla soup. I reviewed several recipes and came up with what best fits my family. I hope you try and enjoy.
1 tsp. olive oil
1 medium onion diced
4 cups chicken broth
1 can diced tomatoes and juice
1 15-ounce can black beans, drained and rinsed
3 cups shredded cooked chicken
1 1/2 cups corn frozen
1 tablespoon lime juice (or 2 small limes)
1 teaspoon chili powder
2 teaspoons cumin
Salt to taste
1 tablespoon fresh cilantro leaves, finely minced
2 cups water
1 package of corn tortillas
2 tablespoons olive oil
1 salt to taste
Over medium heat use a Dutch oven and heat the 1 teaspoons of olive oil and let that get hot. Then add in the onions and let look for about 2 minutes stirring frequently. Then add in the garlic and cook the onion and garlic for about 4 minutes stirring frequently.
Then add in the drained black beans, seasonings, and give that a good stir.
Next add in the cooked chicken, diced tomatoes, lime juice, and chopped cilantro. Give this a good mix.
Now add in the 2 cups of water and the 4 cups of chicken broth.
Give the broth a taste at this time for seasoning.
Let this simmer for about 30 minutes and the soup is done.
While soup is cooking you can make the tortilla strips.
For the tortilla strips
Preheat oven to 400 degrees.
Line a baking sheet with foil. Cut the tortillas into strips and place them on the baking sheet making sure they are separated. Drizzle with olive oil and salt then give them a toss to coat all the strips. Bake for about 10 minutes, or until crisp and golden brown. Set them aside until ready to eat.