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.
Notes
See recipe with photos on the blog: http://www.slenderkitchen.com/recipe/chicken-tortilla-soup-with-fresh-corn (Posted here with author's permission).
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
- 1/2 Teaspoon pepper
- 1.5 Pounds Foster Farms Simply Raised boneless, skinless chicken breast
- 5 Cups chicken broth
- 10 Ounces canned diced tomatoes
- 4 corn tortillas, chopped
- 1/2 Cup cilantro
- 3 ears of corn, cut off cob
- 2 Limes, raw
- 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.