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Recipe courtesy of The Neelys

Show: Down Home with the Neelys

Episode: Give it a Kick

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Hot and Spicy Tortilla Soup (02:50)

Total:: 35 min
Prep:: 15 min
Cook:: 20 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

2 tablespoons vegetable oil
1 onion, finely diced
1 yellow bell pepper, diced
1 jalapeno, seeded and diced
Salt and freshly ground black pepper
1/2 teaspoon ground cumin
32 ounces low-sodium chicken broth
1 (14.5-ounce) can diced Mexican style tomatoes
1 cup frozen corn kernels, thawed
1/4 cup roughly chopped cilantro, plus 2 tablespoons
1 (12-ounce) boneless skinless chicken breast, diced
1 cup crushed tortilla chips
Sour cream, for topping
Monterey Jack, shredded, for topping
2 limes, wedged

Directions

Watch how to make this recipe.

In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.

Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.

My Private Notes

Name: Gina's Hot and Spicy Tortilla Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: mexican
Ingredients: 2 tablespoons vegetable oil; 1 onion, finely diced; 1 yellow bell pepper, diced; 1 jalapeno, seeded and diced; Salt and freshly ground black pepper; 1/2 teaspoon ground cumin; 32 ounces low-sodium chicken broth; 1 (14.5-ounce) can diced Mexican style tomatoes; 1 cup frozen corn kernels, thawed; 1/4 cup roughly chopped cilantro, plus 2 tablespoons; 1 (12-ounce) boneless skinless chicken breast, diced; 1 cup crushed tortilla chips; Sour cream, for topping; Monterey Jack, shredded, for topping; 2 limes, wedged