BEST CHICKEN TORTILLA SOUP...EVER!

Love, love, love it! This is hands down, the best chicken tortilla soup I have ever had...at a restaurant or at home. Enjoy!

BEST CHICKEN TORTILLA SOUP...EVER!

INGREDIENTS
  1. 4 Tbsp olive oil (divided - 2 Tbsp & 2, 1 Tbsp portions - or vegetable oil)
  2. 4 chicken thighs (boneless, skinless - or 2 chicken breasts)
  3. 1 small white onion (chopped)
  4. 2 Tbsp garlic (minced)
  5. 4 medium tomatoes (chopped)
  6. 1 jalapeno (finely diced, seeds removed)
  7. 1 red bell pepper (chopped)
  8. 3 Tbsp green chiles (finely diced, we use a portion of canned green chiles)
  9. 2 stalks green onion (chopped - reserve some for garnish, if desired)
  10. 1 10 oz bag sweet corn (frozen - canned or fresh can also be used)
  11. 1 15 oz can black beans (rinsed and drained)
  12. 1/2 cup + 2 Tbsp cilantro (chopped, divided into 2 portions - 1/2 cup and 2-3 Tbsp depending on if you will use some as garnish)
  13. 2 tsp chili powder
  14. 2 tsp cumin
  15. 1 tsp oregano
  16. 6 cups chicken broth (1 1/2 32 oz cartons)
  17. 1 lime (fresh squeezed juice)
  18. 3 corn tortillas (cut in half, then sliced into strips)
  19. salt & pepper (to taste)
  20. shredded cheese (optional, garnish)
  21. avocado (optional, garnish)

INSTRUCTIONS
  • Preheat a large stock pot and the first portion of olive oil (or vegetable oil) to medium high temperature. Sear both sides of the chicken thighs (or breasts) until lightly browned, about 5 minutes. Remove and set aside.
  • Add second portion of olive oil (or vegetable oil) and cook onion for about 1 minute before adding the minced garlic. Cook for 1-2 minutes until turning translucent. Add tomatoes, jalapeno, and green onion. Stir to combine and allow to cook for 1-2 minutes.
  • Add corn, black beans, and the first portion of cilantro. Stir to combine. Then add the seasoning (chili powder, cumin, oregano). Stir, then add the chicken broth. Return the chicken thighs to the stock pot, cover and cook for 20 minutes, stirring occasionally.