Tortilla Soup | Phil's Recipes

Ingredients

1.5 lbs chicken breast or thighs
1 tbsp olive oil
1 medium onion, diced
4 garlic cloves, minced
1 jalapeño, diced (optional)
1 can (14 oz) diced tomatoes
1 can (14 oz) black beans, drained
1 can (14 oz) corn, drained
4 cups chicken broth
1 can (4 oz) diced green chiles
2 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
Salt and pepper to taste
Juice of 1 lime
Toppings — tortilla strips or crushed chips, shredded cheese, sour cream, avocado, cilantro, lime wedges

Heat oil in a large pot over medium heat. Sauté onion for 3–4 minutes until soft, then add garlic and jalapeño and cook another minute.
Add the chicken breasts whole, along with the broth, tomatoes, green chiles, and all spices. Bring to a boil, then reduce heat and simmer for 20–25 minutes until chicken is cooked through.
Remove the chicken and shred it with two forks, then return it to the pot.
Add the beans and corn and simmer another 10 minutes.
Stir in lime juice and adjust seasoning. Serve topped with tortilla strips and your toppings of choice.

For extra depth, char the onion and garlic in a dry pan before adding them.
A rotisserie chicken saves a lot of time — just skip step 2 and add shredded chicken with the beans.
It freezes really well for up to 3 months.

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