Hearty Chicken Tortilla Soup

Recipe by Joann E. Janson, Saint Augustine, Florida

This hearty version combines chicken, black beans, corn, tortillas, cilantro, and Mexican-inspired seasonings for a filling family soup.

Ingredients

• 3 boneless, skinless chicken breasts, cut into small cubes
• 1 medium garlic clove, minced
• 1 cup chopped onion
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1 lime
• 1 cup frozen corn
• 1 can black beans, drained and rinsed
• 48 ounces chicken broth or stock
• 6 small corn tortillas, torn or cut into small pieces
• 1/4 cup fresh cilantro, finely chopped and divided

For Serving

• Salsa
• Shredded Mexican cheese
• Chopped green onion
• Sour cream
• Extra lime, optional

Directions

1. Heat the olive oil in a large soup pot.
2. Add the chicken, onion, and garlic. Sauté until the chicken is cooked through.
3. Stir in the cumin, oregano, paprika, chili powder, and salt. Cook for another minute or two.
4. Add the juice of half the lime, corn, black beans, and 32 ounces of the chicken stock.
5. Bring to a boil, then reduce the heat to a simmer.
6. Add the tortillas and half of the cilantro.
7. Simmer for about 45 minutes, stirring occasionally.
8. If the soup becomes thicker than you like, add some of the remaining stock until it reaches the desired consistency.
9. Serve topped with cheese, cilantro, salsa, green onion, sour cream, and an extra squeeze of lime.