Chicken Tortilla Soup

Ingredients

• 4 scallions, sliced. Separate white and green parts.                                                                                                                                  

• 2 cans of corn, drained

• 3 chicken breasts, cut into strips

• 2 Tbsp. Garlic powder

• 2 Tbsp. Chili powder

• 2 Tbsp. Cumin

• 1 Tbsp. Oregano

• 2 canned chipotle peppers, chopped, + some of the sauce

• 1 box of chicken broth

• Tortilla chips

• Sour cream, additional tortilla chips, and shredded cheese for serving.

Directions

1. Heat a drizzle of oil in a large pot over high heat. Add corn and a pinch of salt. Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. (TIP: If corn begins to pop, cover pot.) Transfer to a bowl.

2. Toss chicken in spices. Reduce heat under pot to medium high; add a drizzle of oil and chicken. Cook, stirring occasionally, until lightly browned, 3-4 minutes (it’ll finish cooking later).

3. Add scallion whites to pot; cook, stirring, for 1 minute. Return corn to pot. Stir in chipotle peppers and sauce; cook 30 seconds. 

4. Pour in chicken broth, and a big pinch of salt. Bring to a boil, scraping up any browned bits from bottom of pot. 

5. Using your hands, crush 2 handfuls of tortilla chips into small pieces and stir into soup.

6. Reduce heat under pot with soup to medium. Simmer, uncovered, stirring occasionally, until broth is slightly thickened and chicken is cooked through, 8-10 minutes. Taste and season with salt and pepper.

7. Divide soup between bowls and let cool slightly. Top with shredded cheese, scallion greens, and sour cream. Crush tortilla chips and sprinkle over soup. Serve.