Chicken Tortilla Soup
Servings 8 servings
Ingredients
- 1 tablespoon Olive Oil
- ⅔ cup chopped White Onion
- 3 cloves crushed Garlic
- ⅔ cup chopped Celery
- ⅔ cup chopped Carrot
- Salt and Pepper
- 1 chopped Red Bell Pepper
- 1 chopped Green Bell Pepper
- 1 chopped Jalapeño Pepper
- 8 cups Chicken Stock
- 3 cups diced cooked Chicken
- 1 can Diced Tomatoes
- 1 can Kidney Beans
- 1 can Black Beans
- 1 can Corn
- a handful of Frozen Spinach
- ¼ teaspoon Red Pepper Flakes
- ¼ teaspoon Cumin
- 1 Lime
- 1 cup crushed Tortilla Chips
- *Garnish with slices of jalapeno crushed tortilla chips, and cheddar cheese.
Instructions
- In a large soup pot saute the garlic in the olive oil. Add the onion, and cook until soft - this will take about 5 minutes. Then add the celery, carrot, bell pepper, and jalapeno. Season generously with salt and pepper. Saute for 5 minutes.
- Pour the chicken stock over the vegetables. Add the diced tomatoes, chicken, kidney beans, black beans, corn, spinach, red pepper flakes, and cumin. Squeeze in the juice from the lime. Bring to a simmer.
- Once the soup is simmering, add the crushed tortilla chips. Let simmer for 10 minutes. Taste the soup and add more salt and pepper to taste.
- Serve the soup garnished with tortilla chips, cheese, and slices of jalapeno.
