Chicken Tortilla Soup

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. Image


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. 





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