This might be the third time I have made chicken tortilla soup this month. I know it is summer and one doesn’t usually gravitate to a steamy cup of soup, but I just can’t resist. I’m obsessed with the flavors of this soup, you should be too!
Begin with 2 tablespoons cumin, 2 tablespoons garlic powder, and 1 tablespoon chili powder. ( Thanks Pioneer Woman for this amazing combo!)
Mix these ingredients up with a dash of salt. Meanwhile, drizzle some olive oil over a couple of skinless/boneless chicken breasts and dust the chicken with half of the dry mixture. Bake at 375 degrees fahrenheit for 20 to 25 minutes.
In a large pan, sauté diced onions, garlic, and a green and red bell pepper.
When chicken is done cooking, add to the mixture along with one can of dice tomatoes with green chiles. If you prefer a hot soup, feel free to add some crushed red pepper.
Now add 32 oz of chicken broth to the soup. I like to add a handful of jarred jalapeños and their juice at this moment because I like it really spicy. Bring the mixture to a boil and then let it simmer for 30 minutes. If desired, feel free to add corn, black beans, or even cayenne to give it a real kick.