Sue’s Chicken Tortilla Soup

The cool weather is upon us and that means it is time for Chicken Tortilla Soup, which is one of my favorites.  I especially like to bake the tortillas in fun shapes for the holidays to use as a garnish in the soup.

Chicken Tortilla Soup

2 Tablespoons olive oil

1 onion chopped

2 cloves of garlic minced

1 small can diced  jalapenos

6 cups of chicken stock

1 can diced tomatoes

1 can black beans (rinsed and drained)

2-3 cups cooked chicken cut into bite size pieces

1 – 2 limes

Salt and pepper

Flour tortillas

Shredded cheese (I use a Mexican blend)

In a sauce pan sauté the onions in the olive oil until soft and add the minced garlic and jalepenos.  Cook for a few minutes and add the broth, tomatoes and beans and bring to a boil.  Once it is boiling turn it down to a simmer and add the cooked chicken pieces and cook for about 20-30 minutes, salt and pepper to taste . 

I lay the tortillas flat and cut them into strips or shapes with cookie cutters (like Christmas Trees or pumpkins) and place the tortilla shapes on a cookie sheet and spray with a little cookie spray and then sprinkle with a little chili powder and bake for 5-10 minutes at 350 degrees or until they start to lightly brown. 

Once soup is finished I ladle it in a serving bowl, sprinkle with a little cheese and a wedge of lime and stick some of the tortilla strips in the bowl.  At Christmas I make tree shapes that I put in to bowls.  If you don’t want to do that just crumble some tortilla chips in the bowl – it is fantastic that way.