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Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 red onion, diced; 4 clove garlic, minced; 1 jalapeño, minced; 1-2 teaspoons cumin and/or chili powder (you can make this as spiced as you like); a pinch of dried oregano (Mexican if you can find it); one 28-ounce can crushed tomatoes; 2 1/2 – 3 cups vegetable broth; 1 pound boneless skinless chicken thighs; 1 1/2 teaspoon salt; 1 can pinto beans, drained and rinsed; crispy tortilla strips, cilantro, lime, cotija or sour cream for topping

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Chicken Tortilla Soup

Winner, winner, Chicken Tortilla Soup dinner! Tender chicken thighs, creamy pinto beans, garlic and onions, crushed tomatoes, jalapeño pepper, crushed tomatoes, and ALL the toppings.

Prep: 10 minCook: 20 minServings: 4

Ingredients

2 tablespoon olive oil
1 red onion, diced
4 clove garlic, minced
1 jalapeño, minced
1-2 teaspoons cumin and/or chili powder (you can make this as spiced as you like)
a pinch of dried oregano (Mexican if you can find it)
one 28-ounce can crushed tomatoes
2 1/2 – 3 cups vegetable broth
1 pound boneless skinless chicken thighs
1 1/2 teaspoon salt
1 can pinto beans, drained and rinsed
crispy tortilla strips, cilantro, lime, cotija or sour cream for topping

Instructions

Heat oil in a soup pot over medium heat. Add onion, garlic, jalapeño, and seasonings; sauté for about 5-10 minutes or until very soft and fragrant. Add the crushed tomatoes, broth, chicken thighs, and salt. Simmer for 10-15 minutes or until chicken thighs are cooked through. Remove chicken from the pot. When cool enough to handle, shred and chop into small bite-sized pieces. Stir back into the pot with the beans. Add more broth depending on how thin you like it. Top with EVERYTHING. Crispy tortilla strips, cilantro, cotija, crema, lime, etc.

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