Chicken Tortilla Soup brings so many Mexican flavors from the spice of cumin and green chiles to the filling of black beans, corn, and tomatoes then topped with the yummy goodness of avocado, homemade corn tortilla strips, Monterey Jack cheese, and cilantro.
Ingredients
1 pound chicken breast, cooked and shredded
4 cups chicken stock (or vegetable)
2 Tbsp. Olive Oil
1 medium sized onion, chopped
1 garlic clove, minced
1 red bell pepper, seeds removed and chopped
1 can diced green chiles
1 can black beans, drained and rinsed
1 (15 oz.) can corn, drained and rinsed
1 (15 oz.) can diced tomatoes
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
Monterey Jack Cheese, shredded (to top)
Corn Tortilla strips
Avocado, cubed (for topping)
Sour Cream (for topping)
Cilantro (for topping)
Instructions
Preheat oven to 375 degrees F. Mix chili powder, cumin, garlic powder, and salt. Place chicken breasts on parchment lined baking sheet. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Bake 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside the remaining spice mix.