Chicken Tortilla Soup

This soup is so good! It’s one of those soups I like to try a cup of at various restaurants to see how they make it. One of my favorites is at Canyon Cafe at Arizona Center in Phoenix. They also have the best chips and salsa there too. Here is my version.

Chicken Tortilla Soup

  • 1 roasted chicken (remove bones and skin and cut up in large chunks)
  • 2 ears of fresh corn (slice off of cob)
  • 1 red pepper chopped (I used a few small ones here)
  • 1 yellow pepper chopped (I used a few small ones here)
  • 1/2 yellow onion chopped
  • 1 – 15 oz can black beans drained
  • 1 – 10 oz can Ro-Tel diced tomatoes with green chiles
  • 1 – 4 oz can Hatch diced green chiles
  • 1 – 32 oz container of chicken broth
  • 1 Tbsp garlic
  • 1 Tbsp cumin
  • Salt to taste
  • 1 package of white corn tortillas for garnish
  • avocado for garnish
  • green onions for garnish
  • dollop of sour cream for garnish

Saute chopped peppers and onions in oil and set aside. Put all the ingredients into a large pot. Let it come to a boil, cover and simmer for 1 hour. Slice tortillas into long strips and cook until golden brown in canola oil. Set aside and use for garnish. Serve the soup with avocado slices, tortilla strips, green onion and a dollop of sour cream.




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