Tortilla Soup

I like to keep Mexican food on our regular rotation for dining out. For some reason, though, I don’t make much Mexican food at home. We’ve had a cold snap in Atlanta, so today I was in the mood for a hearty soup with a little spice. I always enjoy tortilla soup when we’re having Mexican food, so...

Ingredients

  • 1 lb chicken breast tenders
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp chipotle powder
  • 1 tsp cumin
  • Olive oil
  • 6 corn tortillas
  • 1 cup vegetable oil
  • 3 tbsp vegetable oil
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 poblano pepper, chopped
  • 2 jalapeno peppers, chopped (optional)
  • 1 red onion, chopped
  • 5 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 28 oz can chopped tomatoes
  • 8 cups chicken stock
  • 2 tsp salt
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2 tsp chipotle powder
  • 1 avocado, sliced (for garnish)
  • 3/4 cup grated Monterrey Jack cheese (for garnish)
  • Cilantro (for garnish)
  • Lime wedges (for garnish)

Directions

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