CHICKEN TORTILLA SOUP

A really easy but delicious soup to warm the soul!

Photo Jan 22, 5 52 48 PM

Chicken:
6 boneless, skinless chicken breasts tenders
Olive oil
Lime Juice
Chili powder
Garlic powder
Ground cumin
Salt and pepper

Soup:
16oz. Rojo Salsa Medium
2 teaspoons chili powder
1 teaspoon garlic powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoon kosher salt, or to taste
Ground pepper, to taste
2 teaspoons tomato paste (eyeball it – I use the tomato paste in a tube)
2 (32-ounce) boxes chicken broth or stock
1 cup canned corn (optional)

Recommended toppings:
grated cheese, avocado chunks, crushed tortilla chips, chopped cilantro, chopped green onion, sour cream

To prepare the chicken:
Mix chicken in lime juice and olive oil and sprinkle liberally with chili powder, garlic powder and cumin. Season with salt and pepper. Place chicken breasts on foil-lined baking sheet. Place in 400 degree oven for about 12 to 15 minutes turning until done.

To prepare the soup:
In a large dutch oven over medium high heat, add Salsa.  Add the tomato paste and mix into the Salsa. Add stock and bring up to a boil. Meanwhile shred the chicken into the soup. Reduce the heat to simmer and add the corn. Taste for seasonings and adjust if necessary. Cover and allow simmer for 30 minutes.

Serve soup in large bowls with recommended toppings.  Enjoy!

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