Chicken Tortilla Soup With Fresh Corn

4.5 from 2 ratings

This spicy Chicken Tortilla Soup with Fresh Corn takes a traditional chicken soup and kicks it up a notch with some spice and lots of fresh ingredients.

Servings

servings

Ingredients

1 tablespoon olive oil
1 onion, diced
2 poblano peppers, chopped
4 garlic cloves, diced
1 teaspoon cumin
1/2 teaspoon spices, oregano, dried [usda:2027]
1/2 teaspoon pepper
1.5 pound foster farms simply raised boneless, skinless chicken breast
5 cup chicken broth
10 ounce canned diced tomatoes
4 corn tortillas, chopped
1/2 cup cilantro
3 ears of corn, cut off cob
2 limes, raw [usda:9159]
salt & pepper

Directions

Heat the olive oil over medium high heat. Add the onions, poblano peppers, garlic, cumin, oregano, and pepper. Cook for 6-8 minutes until onions and peppers begin to soften. Add the chicken breast, chicken broth, diced tomatoes (undrained), and corn tortillas. Bring to a boil. Then turn down to a simmer and cover. Cook for 12-14 minutes, or until chicken is cooked through. Carefully remove the chicken and set aside. Once cool, shred or chop. Carefully pour everything into a blender. Add the cilantro. Blend until smooth. Add the broth back to the pot. Add the corn and black beans if using. Cook for 6-8 minutes or until corn is soft. Add the chicken and the juice of 2 limes. Taste and season with salt and pepper as needed. Top with avocado, queso fresco, radishes, fresh cilantro, baked tortillas chips, sour cream, or Greek yogurt.