Chicken Tortilla Soup

Ingredients

• •1 lb Chicken breast
• •1 teaspoon Salt
• •0.5 tsp Pepper
• •0.5 teaspoon Black pepper
• •2 tbsp Olive oil
• •3 cloves Garlic
• •1 medium Onion
• •1 cup Chicken broth
• •2 tablespoons Butter

Instructions

1. 1

   Season chicken breasts with cumin, chili powder, salt. Bake at 400°F for 20 minutes until cooked through.

   💡 Fully cooked chicken will be shredded later - slightly overdone is fine as it shreds easier.

2. 2

   While chicken cooks, sauté onion and garlic in oil until soft, 5 minutes. Add tomatoes and chipotles.

   💡 Chipotles add smoky heat - taste and adjust based on spice tolerance.

3. 3

   Add chicken stock and bring to simmer. Cook 15 minutes to meld flavors.

   💡 The soup base should be well-seasoned before adding other components.

4. 4

   Shred chicken using two forks. Add to soup along with black beans and corn.

   💡 Add beans and corn in the last 5 minutes to keep their texture.

5. 5

   Cut corn tortillas into strips. Fry in hot oil until golden and crispy, 2-3 minutes. Drain on paper towels.

   💡 Tortilla strips must be crispy to contrast with the soup - make just before serving.

6. 6

   Serve soup topped with tortilla strips, avocado, cheese, sour cream, and cilantro.

   💡 All toppings should be prepped and ready - soup waits for no one.