Replying to @Owen DAY 13 of my soup series is a chicken tortilla soup 🌽🥫hope you enjoy!<br /> <br /> recipe<br /> 1. preheat oven to 350F<br /> 2. heat a large pot over medium heat with 1 tbsp olive oil, 1 diced yellow onion, 1 diced jalapeño, 1 tbsp minced garlic<br /> 3. sauté for 3-5 mins until fragrant and then add 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp cumin, 1/4 tsp oregano, and 1/4 tsp chili powder<br /> 4. cook for another 3-5 mins and then add 4 cups vegetable broth, 1 28-oz can of crushed fire roasted tomatoes, and 1/4 cup green chilis<br /> 5. cover and simmer for 10-15 minutes <br /> 6. while the soup cooks, cut two 6-inch corn tortillas into 1/4” thick strips, and then cut in half so each strip is about 3-inches long<br /> 7. place tortilla strips onto a sheet pan, spray with olive oil and season with 1/4 tsp paprika, 1/4 tsp za’atar, 1/4 tsp garlic powder, and a pinch of salt<br /> 8. lay the tortilla strips flat so they’re evenly spread across the sheet pan<br /> 9. bake in the oven for 15-20 mins until golden brown and crispy <br /> 10. to the soup, add 1 15-oz can of black beans, 1 15-oz can of corn, and 1.5 cups shredded rotisserie chicken<br /> 11. serve the soup in bowls with 2 tbsp shredded cheddar cheese, 8-10 tortilla strips, and fresh cilantro!
