📷 by ...@wholefedhomestead: We plummeted into the deep, cold, depths of winter this week, so all my favorite soups will be on repeat for the foreseeable future!
This is one at the top of the list, it’s “Chicken Tortilla,” which is my very favorite variation of chicken soup! It’s incredibly flavorful and delicious, plus it’s topped with sour cream, cheese, and crushed tortilla chips... so you really can’t go wrong! In partnership with Kalona SuperNatural, who makes the most amazing sour cream from pasture-raised cows!
I like to put chips on the bottom of the bowl too-they get soggy, which sounds weird but they are amazing like that, and if you’ve never tried it you just need to trust!😘
CHICKEN TORTILLA SOUP
1 Tbs olive oil
1 medium onion, diced
2 jalapeños, diced
1 poblano or green bell pepper, diced
3 cloves garlic, minced
1 Tbs chili powder
2 tsp dried oregano
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes
2 Tbs tomato paste
2-3 cups shredded roast chicken
1 cup frozen sweet corn
1 (15-ounce) can black beans, drained
Salt and pepper, to taste
Kalona SuperNatural organic Sour Cream, for topping
Grated cheddar, for topping
Tortilla chips, for topping
Fresh cilantro, for topping
Heat olive oil in a soup pot and sauté onion, jalapeño, and poblano until tender. Stir in garlic, chili powder, and oregano and cook a couple minutes longer.
Stir in the broth, diced tomatoes with their liquid, and tomato paste, and simmer for about 20 minutes.
Stir in the chicken, corn, and black bean. Bring back to a gentle simmer and cook 5 minutes to heat through. Taste and season with salt and pepper if needed.
Crush a handful of tortilla chips into the bottom of your bowl and top with the soup. Garnish with sour cream, cheese, and more tortilla chips + cilantro. Enjoy!