I wanted to do something special with my son and his girlfriend on her birthday, so I invited them over to cook with me. She chose one of her favorite dishes. I surprised her with a cake. What a special way to celebrate her special day!
We had a good time today sharing and laughing and cooking. This soup tastes as good as it looks too! Look at all those beautiful colors!
Mexican Tortilla Soup
Mix together a tsp each of cumin, chili powder, garlic powder, and salt. Sprinkle over chicken breasts.
Heat 1 tbs olive oil in a skillet on med-high heat and cook the chicken for 7 min a side or until cooked through. It will depend on the thickness.
Remove chicken from the pan. Shred using 2 forks, pulling in opposite directions. Place in a bowl and set aside.
Heat 1 tbs of olive oil in a soup pot. Add chopped onion, bell peppers, and garlic, and sauté for 5 minutes.
Add corn, black beans, 1 tsp cumin, 2 tsp chili powder, 2 tsp salt, green chili peppers, diced tomatoes, tomato paste, juice of 1/2 lime, and chicken stock. Simmer covered for 20 min.
While soup is simmering, cut tortillas in 1/2" strips. Heat a tsp of olive oil in a skillet over medium-high heat. Add tortilla strips and toast for 2 minutes a side until crispy. (you can use a bag of tortilla chips to save time.)
Add shredded chicken to the soup.
Spoon soup into bowls and add your favorite toppings.
Serve with toasted tortilla strips. Serves 4-6.