Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Yield: 4 servings
Ingredients: 1 1 tablespoon olive oil; 1 1 onion, diced; 1 1 teaspoon salt; 1 1 green bell pepper or red bell pepper, diced; 1 1 garlic clove, minced; 1 1 teaspoon cumin powder; 1 1 32 oz box chicken broth; 1 1 bay leaf; 1 1 1/2 cups frozen corn kernels; 1 1 15 oz can tomato, diced; 1 1 pound chicken breast, boneless and skinless; 1 juice of 1 lime; 1 Crushed tortilla chips

From the kitchen of Carly

This bright, comforting soup comes together in under 30 minutes with pantry staples. Tender chicken, charred peppers, and sweet corn float in a cumin-laced broth that tastes like it simmered for hours. Top with tortilla chips and lime for the perfect finish.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon olive oil
11 onion, diced
11 teaspoon salt
11 green bell pepper or red bell pepper, diced
11 garlic clove, minced
11 teaspoon cumin powder
11 32 oz box chicken broth
11 bay leaf
11 1/2 cups frozen corn kernels
11 15 oz can tomato, diced
11 pound chicken breast, boneless and skinless
1juice of 1 lime
1Crushed tortilla chips

Instructions

In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.
Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.
Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.
After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.
Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.