⏳ Yield & Time

Yield: 4 servings

Preparation Time: 20 minutes

Cook Time: 35 minutes

Total Time: 60 minutes

🍽 Ingredients

• 1 lb Chicken breasts
• 2 tbsp Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 1 tsp Cumin
• 1 tsp Chili powder
• 1 tsp Oregano
• 1 (28oz) can Diced tomatoes (canned)
• 4 cups Chicken broth
• 1 (4oz) can Diced green chilis
• to taste Salt and pepper
• 4 small Corn tortillas
• for garnish Sour cream or crema fresca
• for garnish Avocado
• for garnish Shredded cheese

📖 Instructions

1. First things first, get that chicken cooking! Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season your chicken breasts generously with salt and pepper. Sear the chicken for about 3-4 minutes per side, until nicely browned. Remember, we're aiming for a beautiful golden crust!
2. Once the chicken is browned, remove it from the skillet and set it aside to rest. Don't wash the skillet; we'll use it again in a bit. (Less dishes for you!)
3. Now for the soup base! In your large stockpot or Dutch oven, heat another tablespoon of olive oil over medium heat. Add a finely chopped onion and two cloves of minced garlic. Cook gently until the onion softens, about 5 minutes—it should be translucent, not browned.
4. Stir in your cumin, chili powder, and oregano. Cook for just another minute to toast those spices and unleash their full aromatic potential. You'll know it's done when the spices start to smell incredible!
5. Next up, the tomatoes. Add your diced tomatoes (canned is fine!), chicken broth, and diced green chilis to the pot. Bring everything to a gentle simmer, partially covered, and let it bubble away for about 15-20 minutes. This will allow the flavors to really meld together.
6. While the soup simmers, chop your chicken into bite-sized pieces. It should be nice and easy to cut at this point.
7. Once the soup has simmered, carefully use an immersion blender to partially blend the soup. You want a bit of texture—we're not aiming for complete smoothness. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches. But be careful blending hot liquids—vent the lid to prevent explosions!
8. Finally, stir in your shredded chicken. If you want a little extra heat, add a pinch more chili powder here. Simmer for another 5 minutes to heat everything through. Taste it and season with more salt and pepper if needed. This is where you make it YOURS.
9. While the soup simmers for the final time, prepare your tortilla strips. You can do this by cutting corn tortillas into strips, tossing them in a little olive oil and baking them at 350F (175C) for 8-10 minutes, or until golden brown and crisp. If using store-bought, simply follow instructions on the package. These are always a welcome addition!
10. Serve your king-sized soup in bowls. Garnish generously with your favorite toppings: sour cream, avocado, shredded cheese, extra cilantro or other yummy elements! Oh, and don't forget those delicious tortilla strips!
11. Enjoy your amazing soup! I hope this recipe brings your family together as much as it brings joy to my kitchen! Let me know how it turns out in the comments; I'd love to hear about your culinary adventures!

📝 Notes

• Feel free to adjust the amount of chili powder to your preferred spice level. You can also add other vegetables, such as corn, zucchini, or bell peppers, along with the onions.
• For a vegetarian option, you can sub the chicken with 1 cup of cooked lentils or chickpeas. You will need to decrease the cooking time for the veggies to be tender