Shredded Chicken Tortilla Soup
1 pound boneless skinless chicken breasts
1 can (15 ounces) whole peeled tomatoes
1 can (10 ounces) red enchilada sauce or taco sauce
3 tbsps minced garlic
1 yellow onion, diced
1 can (4 ounces) fire-roasted diced green chiles
1 can (15 ounces) black beans, drained and rinsed
2 cup frozen corn
1 container (32 ounces) chicken stock (4-5 cups)
2 tbsps ground cumin
1 tbsp chili powder
1 tbsp paprika
1 bay leaf Seasoned salt and freshly cracked pepper, to taste
1 tablespoon chopped cilantro
Tortilla strips, Freshly squeezed lime juice, freshly grated sharp cheddar cheese, ripe avocados, fresh cilantro
With the pan on medium, heat a tsp of oil and saute onions and garlic until they begin to soften.
Add in the chicken breast, whole tomatoes, enchilada sauce, green chiles, drained & rinsed black beans, and corn. Mix well to break up the tomatoes
Pour in the chicken stock , the cumin, chili powder, paprika, bay leaf, and salt & pepper to taste. Once soup comes to a boil, reduce heat to a simmer and cover.
Cook for 30-35 mins, until chicken is tender and can shred easily.
Remove the chicken to a plate or bowl and shred with two forks. Return the chicken to the pot and add in 1-2 tablespoons chopped cilantro (to taste). Taste and adjust any seasonings (salt + pepper) and add fresh lime right here if desired. Remove the bay leaf.
Serve bowls of the soup with lots of your favorite toppings: freshly grated cheese, a large spoonful of sour cream, additional cilantro, fresh lime, and lots of tortilla strips!