Chicken Tortilla Soup

By theresaoneil

Ingredients

• 2 tablespoons vegetable oil
• 1/4 cup minced white onion
• 1/4 cup mined Anaheim pepper
• 1 clove garlic, minced
• 2 tablespoons cornstarch
• 4 cups chicken broth
• 1 cooked skinless, boneless chicken breast, cut into bite-size pieces
• 1 cooked skinless, boneless chicken thigh, cut into bite-size pieces
• 8 ounces mild cheddar cheese, shredded
• 3 (6-inch) corn tortillas, minced
• 2 tablespoons lime juice
• 1/4 cup canned diced tomatoes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon oregano
• 1/4 teaspoon salt
• Tortilla strips, optional, for garnish

Preparation

Step 1

1. In a large saucepan or Dutch oven, heat the vegetable oil over medium-low heat. Add the minced onion, pepper, and garlic and cook slowly, stirring occasionally, for 15 minutes, or until the minced onion begins to turn translucent.

2. Whisk the cornstarch into the chicken broth, then add the broth mixture to the pot, along with the chicken, cheddar cheese, minced tortillas, lime juice, diced tomatoes, cumin, cayenne pepper, oregano, and salt. Increase the heat to medium while stirring constantly to help the cheese melt. When the soup begins to bubble, reduce the heat to medium-low and simmer for 20 minutes. Serve the soup topped with tortilla strips and extra shredded cheese.