Looking for something different for dinner? But you need something quick and easy for your busy weeknights? Look no further! This easy Mexican tortilla soup recipe is so easy and will be ready in no time. Not only is it simple but this comfort food is very light and won’t leave you feeling over stuffed or heavy. This is another sure way to please those picky eaters as well! The kids will love the crunchy homemade tortillas and the tender chicken It’s healthy and packed with simple, flavorful ingredients!
4 chicken breasts (skinless/boneless)
1 Medium sized white onion
4 ounce can diced green chili peppers
1 1/2 cups of sweet yellow corn
1 medium can of black beans
1/4 cup snipped fresh cilantro
1 package small corn tortillas
1 Cup shredded Mexican cheese
Place broth in large saucepan add chicken. Bring to boil. Reduce heat and simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Skim fat from broth.
In another saucepan cook onion, cumin, and garlic in 1 tablespoon hot oil until onion is tender but not brown. Stir onion mixture into strained broth and chicken and add undrained tomatoes, tomato sauce, chili peppers, corn, black beans and cilantro. Bring to boil. Reduce heat and simmer, covered, for 20 to 30 minutes.
Cut tortillas in half, then cut them crosswise into 1/2-inch-wide strips. In a heavy medium skillet heat 1/4 inch of oil. Fry strips in hot oil, half at a time, about 1 minute or until crisp and light brown.
Remove with a slotted spoon; drain on paper towels.
Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle each serving with cheese. Serve immediately.
Tips and tricks:
Try using chicken on the bone for a deeper and healthier broth.
Once the tortillas a fried up sprinkle lightly with sea salt.
For an even faster meal use tortilla chips that are already made.
You can even serve this cold (a great summer time meal too)