Tortilla Soup
Total time
- 2 T. olive oil
- 1 large yellow onion, diced
- 1 poblano pepper, chopped
- 4 cloves garlic, finely chopped
- 2 T. tomato paste
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ t. salt
- 1 ½ c. dry white wine (or substitute chicken stock)
- 4 boneless, skinless chicken breasts
- 1.5 quarts reduced-sodium chicken broth (or 6 ½ cups)
- 2 15 oz. cans of diced fired roasted tomatoes, including juice
- 1 15 oz. can Black Beans,drained
- 2 cups frozen corn
- 2 T. Masa Harina
- ½ c. water
- TOPPINGS:
- ⅓ cup chopped fresh cilantro
- Tortillas cut into strips or tortilla chips
- 1 ripe avocado, peeled, pitted and sliced
- Lime wedges for serving
- sour cream
- shredded pepper jack cheese
- In a large pot, heat the olive oil over medium-high heat.
- Add the onion and poblano pepper..
- Saute, stirring, until the onion is translucent, about 5 minutes.
- Add the garlic, tomato paste and spices and saute 2 minutes more.
- Add the white wine and simmer for 2-3 minutes.
- Stir in the broth, chicken and tomatoes.
- Simmer for 30 minutes.
- Pull out chicken breasts into large bowl and using two forks, pull the chicken into shreds.
- Return chicken to pot and simmer another 10 minutes.
- Add in black beans and corn.
- Mix Masa Harina with water well and pour into pot.
- Stir thoroughly with large spoon and cook through another 5 minutes.
- Ladle into bowls.
- Cut corn tortillas into thin strips and sprinkle some in each bowl. Top with avocado slices, cilantro and serve with the lime wedges.
- Sour cream and shredded cheese is optional!
Recipe by Dishin & Dishes at https://www.dishinanddishes.com/tortilla-soup/
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