Chicken Tortilla Soup
Ingredients
- 2 tablespoons 2 tablespoons olive oil
- 1 red onion , diced
- 4 garlic cloves , minced
- 1 jalapeño , minced
- 12 cuminchili powder – teaspoons and/or (you can make this as spiced as you like)
- dried oregano a pinch of (Mexican if you can find it)
- 28 crushed tomatoes one -ounce can
- 2 1/23 2 1/23 vegetable broth –
- 1 boneless skinless chicken thighs
- 1 1/2 teaspoons 1 1/2 teaspoons salt
- 1 pinto beans can , drained and rinsed
- crispy tortilla strips, cilantro, lime, cotija or sour cream for topping
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Heat oil in a soup pot over medium heat. Add onion, garlic, jalapeño, and seasonings; sauté for about 5-10 minutes or until very soft and fragrant.
- Add the crushed tomatoes, broth, chicken thighs, and salt. Simmer for 10-15 minutes or until chicken thighs are cooked through.
- Remove chicken from the pot. When cool enough to handle, shred and chop into small bite-sized pieces. Stir back into the pot with the beans. Add more broth depending on how thin you like it. Top with EVERYTHING. Crispy tortilla strips, cilantro, cotija, crema, lime, etc.
Source
Original recipe: View Original