Tortilla Soup

2  medium onions, diced
10  medium garlic cloves, peeled
1  14.5-ounce can diced tomatoes, drained
4  tablespoons olive oil
1  cup frozen corn
1 or 2 Jalapeño peppers, stems removed, seeded; and diced
2  tablespoons ground cumin
2  teaspoons ground coriander
7  cups chicken broth
2 boneless, skinless chicken breasts, diced
2  cup tomato juice
1  15 ounce can black beans
1/3 cup chopped cilantro leaves
1/4  cup lime juice
Salt and ground black pepper to taste

Serve with:
Grated cheddar cheese
Sour cream
Tortilla chips

Toss the onions, garlic, tomatoes and corn with 2 tablespoons olive oil in a medium bowl, and then spread on a baking sheet. Place the baking sheet on the oven rack about 6 inches away from the broiler and heat the broiler. Stir the vegetables every few minutes, until lightly browned, about 15 to 20 minutes. Transfer the vegetables to a medium bowl and cool.

Heat the remaining 2 tablespoons olive oil and jalapeños in a Dutch oven over medium-high heat. Cook, stirring occasionally, until the peppers are fragrant and toasted, about 2 to 3 minutes. Add the cumin and coriander and cook for 30 seconds longer. Add the roasted vegetables, chicken stock, tomato juice, black beans, and diced chicken. Bing the soup to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Add the lime juice and season with salt and pepper to taste. Serve immediately, garnished with the cheddar, a dollop of sour cream and the tortilla chips.

8 to 10 servings
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