CHICKEN TORTILLA SOUP

Chicken Tortilla Soup image

Provided by Susan Feliciano

Time 1h

Number Of Ingredients 18

1/2 c onion, finely chopped
1/4 c red bell pepper, chopped fine
2 Tbsp olive oil
2 garlic cloves, finely chopped
6 c chicken broth, low sodium
1/2 tsp dried red chiles, ground (or less - be careful!)
1 Tbsp chili powder (or to taste)
1 tsp basil leaves, dried
1/2 tsp salt (omit if chicken broth is even slightly salty)
1/4 tsp pepper
12 oz of your favorite salsa
3 c shredded cooked chicken breasts or thighs
1 1/2 c cooked black beans, rinsed and drained
1 1/2 c whole kernel corn, rinsed and drained
1 to 2 c water, depending on thickness desired
GARNISH
tortilla chips or strips
1 c monterey jack cheese, shredded

Steps:

1. Cook and stir onions and bell pepper in 2 tablespoons oil in 4-quart dutch oven until onion is tender. Add garlic and cook another 2 minutes until fragrant.
2. Stir in broth, ground red chiles, chili powder, basil, salt, pepper and salsa. Heat to boiling; reduce heat. Add chicken, beans, and corn. Simmer uncovered for 30 minutes.
3. Add additional water if desired to achieve the consistency you prefer. Taste and adjust salt and pepper.
4. Top soup with cheese and tortilla strips.
5. NOTE: I make my own chicken broth by cooking the chicken pieces in enough water to cook down to the 6 cups required in the recipe. I don't add salt. You can do this too if you start about 90 minutes earlier, to give the chicken time to cook and the broth time to simmer down.