Chicken Tortilla Soup

Cilantro Lime Crema:

• 1/2 cup sour cream

• a dash of cilantro

• squeeze of a lime

Blend until desired consistency. Drizzle on top of soup

Here’s What You’ll Need:

• 1 pound chicken breasts cut in half

• 1/2 yellow onion diced

• 1 red bell pepper diced 

• 1 green bell pepper diced

• 1 can corn 

• 3 cups chicken broth 

• 1/2 cup heavy cream or more depending on consistency you want

• 4oz can diced green chilis 

• 28oz can fire roasted crushed tomatoes (or plain is fine!)

• 1 tbsp minced garlic or 1 tbsp garlic powder

• 2 tsp smoked paprika 

• 1/2 tsp cumin 

• 1 tbsp chili powder or more if you want a kick!

• Salt & pepper

Instructions:

1. Add some olive oil to a pot over medium-high heat and then add the onion and peppers. Cook for about 5 minutes

2. Add in garlic and stir for 30 seconds

3. Add in the corn, tomatoes, chilis, seasonings, chicken breasts, and chicken broth. Bring to a boil

4. Once boiling, cover and put on low but still enough so it still simmers. Cook for about 15 minutes then check chicken breasts to see if they reached at least 165 degrees. If so, take out of pot.

5. Continue pot to simmer another 15 minutes while you dice up chicken (I chop mine up smaller)

6. Add chicken back in and heavy cream

7. Let it cook for another 5 minutes then taste, add more salt & pepper if needed

8. Serve it up with your favorites! I drizzle with a cilantro lime crema and some cheddar cheese!