Restaurant-Worthy Tortilla Soup

Name: Restaurant-Worthy Tortilla Soup
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 6
Ingredients: 1 tablespoon olive oil, plus more, to taste; 1 onion, chopped; 3 large cloves garlic, minced; 1 jalapeño, seeded and diced; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 (14-ounce) can crushed tomatoes; 1 (10-ounce) can diced tomatoes with green chilies; 4 cups chicken broth; 1 (14.5-ounce) can black beans, drained and rinsed; 1 cup frozen corn; 2 chicken breasts, boneless and skinless; 1/4 cup cilantro, chopped, plus more, to taste, for garnish; 6 corn tortillas, fajita-size, cut into 1/4-inch-thick strips; salt, to taste

Chicken Mexican Slow Cooker

Time: 4 hours 15 minutes

Yield: 6 servings

About

Our sister has always been a star in the kitchen and what really sold us was her Restaurant-Worthy Tortilla Soup. The way she seasoned it just perfectly and got the broth just right would always blow our mind. Like she can take the most basic dishes and turn them into a marvelous, 5-star masterpiece. From the tender chicken to the juicy veggies, every single bit of her Restaurant-Worthy Tortilla Soup is worth bragging about. So, make this in your own home and bring out your inner chef!

Ingredients

1 tablespoon olive oil, plus more, to taste
1 onion, chopped
3 large cloves garlic, minced
1 jalapeño, seeded and diced
2 teaspoons ground cumin
2 teaspoons chili powder
1 (14-ounce) can crushed tomatoes
1 (10-ounce) can diced tomatoes with green chilies
4 cups chicken broth
1 (14.5-ounce) can black beans, drained and rinsed
1 cup frozen corn
2 chicken breasts, boneless and skinless
1/4 cup cilantro, chopped, plus more, to taste, for garnish
6 corn tortillas, fajita-size, cut into 1/4-inch-thick strips
salt, to taste

Directions

Step 1 -In a skillet over medium heat, add 1 tablespoon of the oil, the onions, the garlic, and the jalapeños and cook until the onions and the jalapeños have softened.

Step 2 -In a slow cooker, add the onion mixture, the cumin, the chili powder, the crushed tomatoes and their juices, the diced tomatoes with green chilies and their juices, the chicken broth, the black beans, the corn, the chicken, and 1/4 cup of the cilantro, cover, and cook on high heat, about 4 hours.

Step 3 -While the soup cooks, in a small pan over medium-high, add the extra oil.

Step 4 -Add the tortilla strips, in small batches, to the hot oil and fry until they are crisp.

Step 5 -Transfer the fried tortilla strips to drain on paper towels and season with the salt.

Step 6 -Transfer the chicken breasts to a plate and use two forks to shred them.

Step 7 -Return the shredded chicken to the soup and stir to combine.

Step 8 -Serve the soup sprinkled with the fried tortilla strips and the extra cilantro.

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