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Chicken Tortilla Soup
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Chicken Tortilla Soup

Prep Time20 minutes
Cook Time30 minutes
Course: Soup
Cuisine: Mexican
Servings: 8
Author: Jerry

Ingredients

Chicken & Marinade

  • 2 lbs chicken breast cubed
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp liquid smoke

Soup

  • 1 ea yellow onion diced
  • 2 cans Beans black,cannellini, navy, pinto drained & rinsed
  • 2 cans Diced tomatoes
  • 1 pk frozen corn 12 oz prepared
  • 2 cups Salsa Verde Tomatillo salsa
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 Tbsp Better than Boullion, Chicken can use stock in place of bullion
  • 5 cups water
  • 1/2 cup milk
  • 1/4 cup lime juice
  • 1 bunch Cilantro fresh

Instructions

  • Gather the Chicken and marinade ingredients. Cut the chicken breast into bite sized cubes. Add chicken and all ingredients to a ziplock bag and mix well. Allow to marinate for 1 to 4 hours.
  • Melt 2 Tbsp of butter in a large pot or dutch oven. Add the chicken and cook for about 5 minutes. Add the diced onion and saute unit the onions are translucent.
  • Cook the frozen corn according to the package directions. Add the corn to the pot and stir to combine. Saute the corn for a couple minutes.
  • Drain and rinse the beans.
  • Add the diced tomatoes, drained beans, salsa verde and spices. Mix well and bring to a simmer.
  • Add the bullion and water or chicken stock.
  • Simmer for about 30 minutes.
  • Stir in the lime juice and milk before serving. Top with fresh cilantro and sour cream.