Spicy Chicken Tortilla Soup

Ingredients:

2 Tablespoons olive oil
1/2 chopped onion
3 cloves of garlic, chopped
1 poblano pepper, peeled, seeded, and chopped
1-2 jalapenos, chopped
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon oregano
3 32oz cans chicken broth
12 corn tortillas (or more if needed), torn apart to thicken soup
1/2 packet of taco seasoning
1 lb or 3 boneless, skinless chicken breast, cooked and cut into 1/2 inch cubes
1/2 a bag to 1 bag of frozen corn (depending on how much corn you like)
1/4 cup cilantro, chopped
fresh lime juice from 1-2 limes

About 2 cups of vegetable oil to fry corn tortilla strips
8 corn tortillas, sliced into 1/4 inch strips

 

Directions:

In a large dutch oven, heat the olive oil on medium heat and saute the chopped onion, garlic, and poblano pepper. Add the seasonings (except taco seasoning) and chicken broth. Tear apart about corn tortillas to help thicken the soup. Cover and simmer for 20 minutes. Season the cooked chicken with the taco seasoning. Add chicken and bag of frozen corn to the dutch oven. Cover and simmer for 15-20 minutes. Add the cilantro and lime juice.

To cook the corn tortilla strips, heat about 2 cups of oil in 12" cast iron skillet on medium-high heat. Add the tortilla strips in batches and fry until golden brown and drain on paper towels.

Pour chicken tortilla soup into bowls and garnish with tortilla strips, shredded cheese, sour cream, etc.
Serves 6-8 people

Enjoy!