Chicken Tortilla Soup

1 Large White Onion, chopped
8 Garlic Cloves, minced
2 Jalapeno Peppers, diced
1 Pablano Pepper, diced
1 Roasted Red Bell Pepper, chopped
2 Cans of Diced Tomatoes with Chilies
1 Can of Fiesta Corn
1 Can Black Beans
1 1/2 Pounds Chicken Breasts
Chicken Stock (around 80 ounces)
2 Tablespoons Cumin
1/2 Teaspoon Cayenne Pepper
Olive Oil
1/2 Cup Cilantro
6 Corn Tortillas
Shredded Pepperjack Cheese

1. Season chicken breast with salt, pepper, garlic powder, and cayenne pepper. Bake at 375 for 40 minutes or until fully cooked, turning over half way thru.
2. While chicken is baking, saute onions, garlic, jalapeno peppers. pablano peppers, and bell peppers in EVOO until onions are translucent.
3. Add tomatoes, corn, black beans, chicken stock, cumin, cayenne pepper, cilantro, salt and pepper. Simmer to a boil. Add more or less chicken stock to get desired thickness.
4. When chicken is cooked, chop and add to soup. Return soup to a boil.
5. Thinly slice corn tortillas in 1/4" strips and fry in veggie oil until crispy. Remove and set on paper towel and sprinkle with salt.
6. Serve soup topped with tortilla strips and cheese.

No comments: