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Easy, Anti-Inflammatory Chicken Tortilla Soup (Kosher)

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course: Dinner, Lunch
Cuisine: Kosher, Mexican
Ingredients Method

Ingredients
  

  • 1 lb chicken breast (cooked, shredded)
  • 1 onion (chopped)
  • 3 garlic cloves (minced)
  • 2 tbsp cilantro
  • 15 oz black beans
  • 15 oz corn
  • 15 oz crushed tomatoes
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tsp ancho chili
  • salt, pepper
  • 1/2 c olive oil
  • 1 c water
  • 32 oz chicken broth
  • 2 tbsp lime juice
  • 6-8 corn tortillas (cut into strips)

Method
 

  1. Cook and shred 1 lb chicken breasts. Place aside until the soup is prepared.
  2. Sauté chopped onion, garlic and spices.
  3. Add in the crushed tomatoes, corn and black beans and bring to a boil. Then, reduce to a simmer for about 30 minutes.
  4. Add in your shredded chicken, cilantro and lime juice.
  5. Separately, in a preheated pan with olive oil, fry your corn tortillas that you've cut into thin strips. Remove and allow to drain on a paper towel.
  6. Serve soup with fresh lime, cilantro and tortilla strips.