Game Of Thrones Chicken Tortilla Soup
Chicken Tortilla Soup
This recipe is my favorite Chicken Tortilla Soup recipe served hot topped with chips and tasty traditional toppings. You can make this soup just as is with crispy tortilla chips or you can make tortilla chip cutouts! For the cutouts, I simply used flour tortillas and small letter cookie cutters. Place your cutouts on a cookie sheet, brush with olive oil and sprinkle with salt. Bake them at 425F for a few minutes or until golden brown and crisp!
Chicken Tortilla Soup
Makes: 8 Servings
Ingredients:
- 2 tbl olive oil
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 2 boneless chicken breasts
- 2 tspn chili powder
- 1 tspn dried oregano
- 2 14.5 oz cans diced tomatoes
- 2 14.5 oz cans chicken broth
- 1/4 cup water
- 1 15 oz can sweet whole kernel corn
- 1 15.5 oz can white hominy, drained
- 1 15 oz can black beans, drained
- 1/4 cup fresh cilantro, chopped
Suggested Toppings:
- Jalapeño slices
- Sour Cream
- Monterey Jack cheese, shredded
- Lime wedges
- Tortilla chips
Directions:
- In a medium pan, sauté the garlic and onion in olive oil until the onions are translucent.
- In a large soup pot or crock pot, stir together all the ingredients including the sautéed garlic and onion. If you are using a crock pot, cook on high for 2 hours. If you are cooking on the stove, bring to a rolling boil, reduce heat, and simmer for 90 minutes or until the chicken is cooked through.
- Shred the chicken breasts with 2 forks and continue to cook on low for another 30 minutes.
- Serve hot topped with Monterey jack cheese, sour cream, crispy tortilla chips, avocado slices, jalapeño slices, and wedges of lime.
