Chicken Tortilla Soup

By contessawannabe

Ingredients

• 1 tbsp. olive oil
• 1 onion, diced
• 1 tsp. salt
• 1 green or red bell pepper, diced
• 1 garlic clove, minced
• 1 tsp. cumin powder
• 1 32-oz. box chicken broth
• 1 bay leaf
• 1 1/2 c. frozen corn, defrosted
• 1 15-oz. can tomatoes, diced
• 1 lb. chicken breast, boneless and skinless
• 1 lime, juiced
• Tortilla chips, crushed
• Toppings: shredded Monterey Jack, Mexican-cheese blend, avocado, sour cream, cilantro

Details

Servings 6
Adapted from weelicious.com

Preparation

Step 1

1. In a large pot, heat the olive oil and saute the onion and salt for 3 minutes.

2. Add the bell peppers, garlic clove, and cumin; saute an additional 2 minutes.

3. Add the remaining ingredients (except the lime juice) and bring to a boil. Then reduce to a simmer.

4. After 10 to 15 minutes (depending on the size of the chicken breasts), remove the chicken from the pot and shred using a fork. Place back into the pot with the lime juice, and simmer for another 3 to 4 minutes or until the chicken is heated through.

5. Remove bay leaf, pour soup into bowls, and top with tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side