Classic Chicken Tortilla Soup

Ingredients

• 1 lb chicken breast(paid link)
• 2 tbsp olive oil(paid link)
• 1 medium onion(paid link)
• 3 clove garlic(paid link)
• 1 medium bell pepper(paid link)
• 14 ½ oz diced tomatoes(paid link)
• 4 cup chicken broth(paid link)
• 1 cup corn(paid link)
• 1 tsp cumin(paid link)
• 1 tsp chili powder(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)
• 6 slice corn tortillas(paid link)
• ½ cup shredded cheddar cheese(paid link)
• ½ cup sour cream(paid link)
• ¼ cup cilantro(paid link)

Instructions

1. 1

   Poach chicken breasts in water until cooked through. Remove from water, let cool slightly, then shred. Set aside.

2. 2

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes.

3. 3

   Add minced garlic, cumin, and chili powder to the pot and cook for 1 minute until fragrant.

4. 4

   Stir in the diced tomatoes, chicken broth, corn, salt, and black pepper. Bring to a simmer.

5. 5

   Add the shredded chicken to the pot. Simmer for at least 15-20 minutes to allow flavors to meld.

6. 6

   While the soup simmers, prepare the tortilla strips. Cut corn tortillas into thin strips. Fry in a bit of oil until crispy, or bake at 400F for 8-10 minutes.

   8 min

7. 7

   Ladle the soup into bowls. Top with tortilla strips, shredded cheddar cheese, a dollop of sour cream, and fresh cilantro.

Perfect With