Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients

– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 6 cups chicken broth
– 1 can (14.5 ounces) diced tomatoes
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (4 ounces) chopped green chilies
– 2 cups cooked, shredded chicken
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 6-8 small corn tortillas, cut into strips
– Vegetable oil for frying

Instructions

1. **Prepare the Tortilla Strips:**
– Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat.
– Fry the tortilla strips in batches until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.

2. **Make the Soup:**
– In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
– Add the minced garlic and jalapeño pepper, and cook for another 1-2 minutes until fragrant.
– Stir in the ground cumin and chili powder, and cook for another minute.
– Pour in the chicken broth, diced tomatoes (with their juice), black beans, and chopped green chilies. Bring to a boil.
– Reduce the heat and let the soup simmer for about 15 minutes to blend the flavors.
– Add the cooked, shredded chicken to the pot. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes until the chicken is heated through.

3. **Serve:**
– Ladle the soup into bowls. Top each bowl with a handful of crispy tortilla strips.
– Sprinkle with shredded cheddar cheese and Monterey Jack cheese.
– Garnish with chopped fresh cilantro if desired.

Enjoy your warm and flavorful Chicken Tortilla Soup!