Tortilla Soup
 
Prep time
Cook time
Total time
 
Serves: 8-10
Ingredients
  • 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
Instructions
  1. In a large pot, heat the olive oil over medium-high heat.
  2. Add the onion and poblano pepper..
  3. Saute, stirring, until the onion is translucent, about 5 minutes.
  4. Add the garlic, tomato paste and spices and saute 2 minutes more.
  5. Add the white wine and simmer for 2-3 minutes.
  6. Stir in the broth, chicken and tomatoes.
  7. Simmer for 30 minutes.
  8. Pull out chicken breasts into large bowl and using two forks, pull the chicken into shreds.
  9. Return chicken to pot and simmer another 10 minutes.
  10. Add in black beans and corn.
  11. Mix Masa Harina with water well and pour into pot.
  12. Stir thoroughly with large spoon and cook through another 5 minutes.
  13. Ladle into bowls.
  14. Cut corn tortillas into thin strips and sprinkle some in each bowl. Top with avocado slices, cilantro and serve with the lime wedges.
  15. Sour cream and shredded cheese is optional!
Recipe by Dishin & Dishes at https://www.dishinanddishes.com/tortilla-soup/