Chicken Tortilla Soup
Ingredients
- 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
- 3 tablespoons olive oil
- 1 red onion diced
- 4 cloves garlic diced or minced
- 1 jalapeno minced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- pinch Mexican or regular oregano
- 28 ounces canned crushed tomatoes
- 4 cups chicken broth
- 1 1/2 teaspoons salt
- 1 can pinto beans drained and rinsed
- tortilla chips for topping
- cilantro, cotija, source cream for topping, optional
Instructions
- Season chicken with salt and pepper. Heat 1 tablespoon of olive oil in a Dutch oven or soup pot. Sear chicken and then set aside.
- In the same pot, heat 2 tablespoons of olive oil. Add onion, garlic, jalapeno, and seasonings. Saute for about 7 minutes or until very soft and fragrant.
- Add crushed tomatoes, broth, cooked chicken, and salt. Bring to a oil and then simmer for 10-15 minutes.
- Add beans. Mix together and serve hot topped with tortilla chips. Add other toppings as needed.