Chicken Tortilla Soup

Ingredients:

for the soup:

• 1 pound boneless, skinless chicken breasts

• 1 1/2 tsp. cumin

• 1 1/2 tsp. chili powder

• 1/2 tsp. garlic powder

• 1/2 tsp. black pepper

• 1/4 tsp. kosher salt

• 1/4 tsp. oregano

• 1/4 tsp. paprika

• 1 Tbs. olive oil, divided

• 1 large red onion, diced

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 jalapeno pepper, diced

• 1 lime, juiced and zested

• 1/2 cup cilantro, chopped

• 1 (15-ounce) can black beans, drained and rinsed

• 1 (10-ounce) can green chiles

• 1 (14.5) ounce can diced tomatoes

• 1 cup fresh corn (or I like to use hominy)

• 1Tbs. tomato paste

• 32 ounces low-sodium chicken stock

• Salt & pepper to taste

for the garnish:

• Sliced lime

• Diced avocado

• Sour cream

• Tortilla strips (see note below)

• Salsa

• Diced onion

• Chopped fresh cilantro

• Shredded cheese

Instructions:

1. Preheat the oven to 350 degrees. In a small bowl, mix the cumin, chili powder, garlic powder, black pepper, kosher salt, oregano and paprika. Brush both sides of each chicken breast with a light coating of olive oil. Sprinkle a small amount of the spice mixture onto both sides of each chicken breast and transfer to a non-stick baking sheet. Roast the chicken in the oven for 20-25 minutes, turning once, until the chicken is cooked through. Allow the chicken to cool for about 10 minutes, and then shred. (OR I USE A ROTISSERIE CHICKEN)

2. While the chicken cooks, heat the remaining olive oil over medium heat in a large Dutch oven. Add the onion and garlic, along with a pinch of salt, and saute for 3-4 minutes until the onions are very fragrant and they begin to soften. Add the bell pepper, jalapeno pepper, lime juice, lime zest and cilantro and stir well. Cook for another 3-4 minutes until the peppers begin to soften. Add the remaining spice mixture, black beans, green chiles, diced tomatoes and the corn and stir well. Cook for about 6 minutes until all of the vegetables are tender. Add the tomato paste and stir to combine. 

3. Slowly stir in the chicken stock and add the cooked & shredded chicken and bring the soup to a boil. Cover, reduce to a simmer and cook for another 15 minutes, stirring occasionally. Add salt & pepper to taste. 

Shared from Bake Your Day