Living in Arizona for 15 years I have developed a deep love for southwestern flavors. When it comes to soup I don't think there is a soup more suited to the southwest than Chicken Tortilla Soup. Classic ingredients of this Mexican inspired soup are some of my favorites.
Even my 3 year old loves these same flavors. I was so tickled to sit down and share a bowl of our favorite homemade guacamole. After which time I thought what a great idea to top the soup with guacamole. Well, it is fabulous. Although Chad will take his without the guacamole.
With love from our Kitchen Table to yours!
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day.
RECIPE AT THE BOTTOM
Don't miss these our favorite 30 Minute Soups. Click on the image or the link to open in a new window.
25 Minute Bacon Beer Cheese Soup with Chicken - BACON.BEER.CHEESE.SOUP - You're welcome.
30 Minute Hearty Italian Basil Sausage Soup is loaded with basil, sausage and a few more ingredients to make this stick to your ribs soup!
30 minute Midwestern Pork Stew - packed with pork, veggies & sauce that boasts a fabulous flavor with the help of a secret ingredient!
30 Minute Chicken Tortilla Soup
serves 8 (makes approximately 16 cups)
Active Time 20 Minutes
Total Time 30 Minutes
2 tablespoons extra virgin olive oil
1 pound boneless skinless chicken breasts, uncooked
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 medium size jalapeños
1 red bell pepper
8 cups chicken stock
1 cup frozen corn
2 (15 ounce) cans petite diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can yellow hominy, drained and rinsed
1 teaspoon ground cumin
1 teaspoon New Mexico chili powder
juice of 1 lime
Colby jack shredded cheese
Warm a large 8 quart stockpot over medium-high heat. Cut chicken into bite size pieces, add oil to warm pot. Add chicken and sprinkle with salt, pepper, onion and garlic. Stir occasionally.
Meanwhile, devein, deseed and mince jalapenos. Add to pot and stir to combine. Devein, deseed and chop red bell pepper into bite size pieces. Add to pot and stir to combine. Add chicken stock and scrape the bottom of the pan to release bit that have gotten stuck.
Add remaining ingredients (except garnishes) and stir to combine. Increase temperature to high, bring to a boil. Allow to boil for 10 minutes.
Top with garnishes if desired. Serve and enjoy.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.