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We go through this every year. The first time snow is in the forecast everyone goes crazy. The guy on the radio is claiming up to 12″ of snow between Wednesday evening and Thursday morning. The meteorologist on the news is claiming 4 – 8″ of ice and snow mix, with a huge smile on his face I might add. He was almost giddy! You would think the world is coming to an end…..
The grocery store is packed with people stocking up just in case they get snowed in. We live within the city limits, the snow plows will come thru here within 24 hours people! It makes me laugh because 9 times out of 10, the snow storm will move north or drop south and we will end up with a dusting of snow. At least we will all have a two month supply of toilet paper, bread, and milk!
I would like to have snow on the ground for Christmas this year. Statistically there is a 50/50 chance of having a white Christmas in Cedar Rapids. I can only remember 2 times in the 13 years that I have lived here that we had snow on the ground Christmas day, so we’ll see what happens.
Oh, you’re probably expecting a recipe aren’t you? This Chicken Tortilla Soup has become one of my favorite soups, I have made it three times already this winter. I do not like chunky soups so I pureed it with an immersion blender. If you prefer a chunkier soup, ignore the step to puree and continue with the remaining steps.
How to make Chicken Tortilla Soup:
Preheat oven to 375 degrees.
Mix cumin, chili powder, garlic powder, and salt together in a small bowl.
Pour 1 tablespoon olive oil into a baking dish. Sprinkle spice mixture over the chicken breasts, flip over and sprinkle the remaining mixture. Cover with foil and bake in oven for 20 – 25 minutes.
Heat 2 Tablespoons of olive oil in a Dutch oven. Add the onions and cook for 2 minutes to soften. Add the garlic and jalapeno and cook for an additional minute.
Pour in the chicken broth and diced tomatoes, and bring to a boil. Lower heat and simmer for 10 – 15 minutes.
Puree soup with an immersion blender until smooth…..
Add beans, corn, cilantro, and lime juice.
Shred chicken with two forks, and add to the soup.
Ladle soup into a bowl and garnish with tortilla strips…..
More delicious soup recipes:
Roasted Red Pepper Soup with Grilled Shrimp
Enjoy!!
Chicken Tortilla Soup
Ingredients
- 3 Tablespoons olive oil separated
- 1 medium red onion diced
- 4 large garlic cloves minced
- 1 jalapeno diced
- 6 cups chicken stock
- 1 14.5 ounce can fire roasted diced tomatoes
- 1 14.5 ounce can black beans drained and rinsed
- 1 14.5 ounce can corn drained
- 1 pound chicken breasts boneless, skinless
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 teaspoon chipotle chili powder
- 1 1/2 teaspoons cumin
- 2 small limes juiced
- 1 cup fresh cilantro leaves chopped
- 1 8- inch corn tortilla grilled and cut into thin strips
Instructions
- Preheat oven to 375 degrees
- Mix cumin, chili powder, garlic powder, and salt together in a small bowl.
- Pour 1 tablespoon olive oil into a baking dish. Sprinkle spice mixture over the chicken breasts, flip over and sprinkle the remaining mixture. Cover with foil and bake in oven for 20 - 25 minutes.
- Heat 2 Tablespoons of olive oil in a Dutch oven. Add the onions and cook for 2 minutes to soften. Add the garlic and jalapeno and cook for an additional minute.
- Pour in the chicken stock and diced tomatoes, and bring to a boil. Lower heat and simmer for 10 - 15 minutes.
- Puree soup with an immersion blender until smooth. {if desired}
- Add beans, corn, cilantro, and lime juice.
- Shred chicken with two forks, and add to the soup.
- Ladle soup into a bowl and garnish with tortilla strips.
Notes
- Optional garnishes: avocado slices, grated cheese, lime wedges
- Seasoning Mix: I made a big batch of Southwest seasoning mix and poured it into an empty spice container. Then just sprinkle it onto chicken whenever you need to.
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