OAXACAN CHICKEN TORTILLA SOUP

OAXACAN CHICKEN TORTILLA SOUP image

Provided by @MakeItYours

Number Of Ingredients 22

2 tbsp. olive oil
1 medium white onion, peeled and chopped fine
3 large garlic cloves, peeled and grated or chopped
1 red bell pepper, chopped fine
1 tbsp. taco seasoning
1 tbsp flour
one 14.5 oz. / 400 gr. diced tomatoes or cherry tomatoes plus same amount water
one 8 oz. / 230 gr. jar chunky salsa, medium hot
24 ounces (3 cups) low-sodium chicken broth
1 tsp. liquid smoke (optional)
2 large chicken breasts
one 14.5 oz. / 400 gr. can black beans, drained and rinsed
one small can of corn, drained.
1/4 cup chopped cilantro
for serving:
Tortilla Chips
One Chipotle in adobo, chopped
lime wedges
1/3 cup fresh cilantro leaves, finely minced
1 sliced or diced avocado for serving
shredded cheese
sour cream, optional

Steps:

Get out a large pot with a thick bottom. Put on medium heat and add the two tablespoons of olive oil.
Add the chopped onion, pepper and garlic and saute until glossy and light golden brown.
Add the taco seasoning and the flour. Stir around before adding the canned tomatoes plus one can water, taco sauce and chicken stock.
Bring to a simmer.
Add the chicken breasts and cook for about 20 minutes or until cooked thru.
Remove the chicken to a cutting board and shred with two forks into bit sized pieces.
Return to the tomato soup base and add the beans and corn and cilantro.
Simmer for about ten minutes until completely heated thru.
Taste and adjust seasoning. Add salt and pepper if neccesary.
Crush some tortilla chips into each bowl and ladle over the soup.
Serve topped with avocado, shredded cheese, cilantro, lime wedges, chopped chipotle and a few more tortilla chips. Buen provecho.
Enjoy!