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Chicken Tortilla Soup
"Nothing beats a bowl of tortilla soup with charred corn, Mexican cheese and lots of garnishes. And the smell of frying tortilla strips is heaven!"
-- @ivansocal

Recipe Intro From ivansocal

This recipe is featured in our Weekly Meal Planner here!

2 chicken breasts or thighs, cooked
1/2 white onion, diced
2 garlic cloves, diced
1 cup water
4 cups chicken broth 
2 teaspoons chili powder
1 teaspoon cayenne powder
1 teaspoon paprika 
1 zucchini, diced
1 28oz can crushed tomatoes
1 teaspoon dried oregano
1 cup frozen corn (optional)
3-4 corn tortillas cut into strips
queso fresco
4 radishes, sliced
1 large avocado, sliced
2 limes 
1 cup cilantro 
In a large pot, heat 2 tablespoons of olive oil on medium heat. sauté the onion and garlic until translucent, about 5 minutes.
Shred cooked chicken breast or thighs and add to the pot.
Add 1 cup of water, 4 cups chicken broth, chili powder, cayenne, paprika, canned crushed tomatoes, dried oregano and chopped zucchini.
Bring to a simmer, about 5-10 minutes.
In a separate pan heat 1/2 tablespoon olive oil on medium to high heat.
Drain one can of whole kernel corn and pat dry. cook the corn by stirring every other minute until they are a bit charred. Add to the broth.
Using the same pan heat 2 more tablespoons of olive oil and fry the corn tortillas strips in small batches so that they lay evenly on the pan. brown on each side turning over every 30-45 seconds. Add oil when necessary. Pat dry on paper towels and set aside. 
Simmer the broth for an additional 15-20 minutes. serve while hot, garnish with tortilla strips, avocado slices, cilantro, thinly sliced radishes, lime wedges and queso fresco.