Chicken Tortilla Soup

INGREDIENTS

• 3 Tbsp olive oil
• 1 large onion chopped
• 7 garlic cloves, minced
• 1 green bell pepper diced
• 1 jalapeño pepper diced, ( remove seeds for less heat )
• 1 ½ Tbsp of tomato paste
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ dried oregano powder
• 1 tsp garlic granules
• 1 lb skinless chicken breasts (2 pieces)
• 20 oz petite diced tomato
• 32 oz chicken broth
• 16 oz water (if needed)
• 14 oz black beans drained and rinsed
• 1 cup of corn,
• 1/2 cup cilantro, chopped
• 1 lime, juiced
• 1 tsp salt or to taste
• ( For more heat add ¼ tsp of cayenne pepper)

GARNISH

• Lime
• Cilantro
• Mexican crema
• Cotija cheese
• Corn tortilla strips – Fried
• Avocado

To make the tortilla strips, cut into thin strips and fry in hot oil for a few minutes until lightly brown. Allow to drain on a paper towel and sprinkle with salt. Set aside until your soup is ready.
In a large pot, heat up olive oil and add garlic, onions, jalapeño and green bell pepper. Sauté until they are tender, about 3 minutes. Add spices, salt and tomato paste and cook for 2 minutes. Add tomatoes, and chicken broth. Bring to a boil and add chicken breast. You may slice the chicken breast in half, lengthwise so it may cook faster. Bring temperature to medium and cover. Cook for 20 minutes. Once chicken is cooked, remove, and shred with 2 forks. Add chicken back in the pot with black beans. Check if water has cooked down and add more if needed. Cook for another 5 minutes. Add corn, cilantro and lime juice and cook for 3 minutes and remove pot off the heat. Taste for salt and seasoning.
Garnish each bowl for toppings and enjoy!