Dad's Chicken Tortilla Soup

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This tortilla soup recipe has easily become one of my favorite meals. My dad has been making this for my siblings and I for quite a few years now, and we never get tired of eating it. It is simple and easy, and the perfect soup to make no matter the time of year. I will also note that although this is the “official” recipe for tortilla soup, my dad says he doesn’t follow the exact measurements each time. So feel free to adjust the recipe as you see fit, whether you want to add more corn or beans, or more broth if you like a “soupier” soup, you really can’t go wrong.

Dad’s Chicken Tortilla Soup

Prep Time: 10 minutes

Cook Time: 45 minutes

28 ounce can of diced tomatoes

15 ounce can of corn

15 ounce can of black beans drained

3 chicken breasts, uncooked

1 medium onion

2 (28 ounce) cartons of chicken stock

2-3 cloves of minced garlic

2 tablespoons of olive oil

1/4 cup minced cilantro

1 tablespoon of chili powder

1 teaspoon of cumin

Salt and pepper to taste

Shredded mexican cheese

Sour cream

5-6 tortillas (if you decide to make the tortilla strips to go along with the soup)

Pour some olive oil in the bottom of a stock pot, heat on medium and cook the garlic for about minute or two, then throw in the onion and sauté until soft

Pour in chicken stock and bring to a boil

You can cook the chicken in a separate pan altogether OR throw it in with stock, cover and cook for about 30 minutes

Stir in tomatoes, corn, and beans, then let simmer for 15 more minutes

Take the chicken breasts out, shred it, and put back in to the soup

Mix cilantro in along with the chili powder and cumin, then add salt and pepper to taste

Top with shredded cheese, sour cream, and tortilla strips for garnish

*For tortilla strips, cut your tortillas into small strips (we find that a pizza cutter works best, but any knife would do as well)

Heat olive oil in a frying pan, and cook until brown and crispy. Place on a paper towel and let the excess oil drain

Hope you enjoy!