CHICKEN TORTILLA SOUP
Ingredients
The Soup:
2 raw boneless chicken breasts (about 1 ½ pounds)
2 tablespoons olive oil
1, 24 ounce jar medium spicy salsa
1 large onion, chopped
1 jalapeño pepper, chopped
8 large garlic cloves, chopped
1 large green bell pepper, chopped into 1” pieces
1 large orange bell pepper, chopped into 1” pieces
5 cups chicken stock
½ teaspoon salt
2 tablespoons Dish off the Block Ragin’ Cajun Spice Blend
1 tablespoon cumin
1, 3.5 ounce can chopped green chilies
2 cups frozen corn
1, 15.5 ounce can black beans, drained
1 red bell pepper, chopped
¼ ounce cream cheese, softened
½ cup shredded pepper jack cheese
½ cup sour cream
The Tortillas and Toppings:
4 cups vegetable oil for frying
8, 8” flour tortillas, cut into strips or wedges*
½-1 teaspoons salt
1 cup sour cream
1 ½ cups shredded pepper jack cheese
1 jalapeno, thinly sliced
¼ cup cilantro leaves
Instructions
Place the chicken, olive oil, salsa, onion, jalapeno, garlic, green and orange bell peppers, chicken stock, salt, Cajun seasoning, and cumin in a large Dutch oven or stock pot. Stir and bring to a boil. Reduce heat to low, cover, and cook for 2 ½ hours, stirring occasionally. Remove the chicken and shred it into bite size pieces with 2 forks. Add it back to the pot.
Add the green chilis, corn, black beans, red bell pepper, cream cheese, pepper jack, and sour cream to the soup and stir to combine.
While the soup cooks, make the tortillas. Heat the oil in a large saucepan or deep fryer to 360 degrees. Fry the tortillas in batches for 4-5 minutes until golden brown. Drain on a baking sheet lined with a wire cooling rack. Season immediately with salt. Note – these ‘chips’ will keep for up to 1 week in a ziplock bag.
Serve the soup hot in wide bowls topped with sour cream, shredded cheese, jalapeno slices, cilantro leaves, and those amazing tortilla chips. DEVOUR!!
*Note – you can also use regular tortilla chips instead of frying your own for a shortcut.
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