Hits: 10

Chicken Tortilla Soup

Recipe Serves 6

Ingredients

4 Chicken Boneless Skinless Thighs
1 qt. Chicken Broth
29 oz. (2 cans) Tomatoes petite diced
14 1⁄2 oz can Black Beans rinsed and drained
1 c. Shoe Peg Corn (frozen not canned)
1 medium Red Onion diced
4 cloves Garlic minced
2 Fresh Jalapeño diced fine (more or less to taste)
1 T. Ground Cumin
1T. Chili Powder
1⁄2 c. Fresh Cilantro chopped
6 Corn Tortillas cut in strips and fried in oil

Instructions

Boil chicken in broth. Shred chicken. Place broth, chicken, and all other ingredients, except tortillas and oil, in crock pot. Cook 4 hours on low and turn to warm until ready to serve. Cut tortillas into 1⁄4” strips and fry in oil to crisp. Drain and cool on paper towels. When serving place a few tortilla strips on top of soup in bowl. For extra flavor and a fancier presentation, a dollop of Sour Cream and a sprinkle of shredded pepper jack cheese can also be added as topping.