Chicken Tortilla Soup (quick & easy)
Ingredients
- 1 T oil
- 1 c chopped onion
- 2 c cooked chicken
- First lot:
- 1/2 t minced garlic
- 1/4 t ground cumin
- 1/4 t chili powder (to taste)
- Second lot:
- 6 c chicken broth (or stock; about 1.5L)
- 1 T lemon juice
- 1 c salsa (chunky)
- 1 c corn (kernels)
- 1 c cooked black beans
- The rest:
- cooked rice (optional, to taste)
- crushed tortilla chips (see note)
- 1/2 c shredded Monterey jack cheese (optional, to taste)
Method
In a large soup pot, heat the oil until hot, then saute the onion until tender. Add the chicken and first lot of ingredients; cook about 30 seconds or until fragrant. Add the second lot of ingredients; boil soup about 15 minutes.
Place some rice in each bowl, then soup, then crushed tortilla chips and cheese on top, to taste. Serve and enjoy!
Notes
SJ Note: If you're feeling really inspired, you could take some tortillas, cut them into thin slivers, toss them with oil, crisp them up in the oven a bit (say about 425F for 5-10 minutes; watch carefully), and use those to top your soup. If, however, it's been a long day and you just want something quick and easy, grab a few chips from the bag and crush them over the soup, much as you might do with crackers. Depending on the day you've had, this could be quite therapeutic, even.