Chicken Tortilla Soup

A great option for a cold day, when you’re looking for something with a Southwestern flair.

Ingredients

3-4 Medium-sized chicken breasts

5 Cloves garlic – minced

1 Yellow onion – diced

1 Orange bell pepper – diced

1 can Mexicorn – drained

1 can Black beans – rinsed and drained

1 can Rotel tomatoes

1/2 cup Chopped fresh cilantro

2 Limes

32oz Chicken stock or broth

16 oz Cookwell & Co green chili stew (substitute: hatch green chili tomatillo salsa)

1 1/4 tsp Cumin

1 tsp Garlic salt

1 tsp Ground pepper

1/4 tsp Chili powder

1 Avocado – diced (for garnish)

Shredded colby jack cheese (for garnish)

Tortilla chips (for garnish)

Preparation

1. If you haven’t already done so, start the basic prep listed in the Ingredients list above (ie – mince, dice, drain, etc)
2. Pre-cooking chicken: Cut breast into 2-3 smaller pieces for faster cooking. Place them in a stock pot, cover with water, then add a dash of salt. Barely bring water to a boil, then turn off heat and let chicken stand in water for 5 minutes.
3. Remove chicken from water
4. Pour remaining water in a bowl to be used later

Cooking

1. Using the same, empty stock pot, add a tablespoon of olive oil. Sauté the onions and bell pepper until onions are translucent.
2. While maintaining medium heat, add and stir in diced garlic, Rotel, garlic salt, cumin, chili power and ground pepper
3. Add chicken broth, black beans, mexicorn and green chili stew. Stir.
4. Shred chicken breasts and return them to the pot
5. Add some of the saved water/broth from chicken prep stage, if more liquid is needed (usually)
6. Squeeze juice of 2 limes into soup and add fresh cilantro
7. Reduce heat to simmer for 15-20 minutes before serving

Serving