Tortilla Soup is chock full of tomatoes, peppers, corn and chicken and served with tortilla chips and Monterrey jack cheese that melts into the broth.
The tortilla chips add a nice crunch and the cheese melts in the soup as you add it making each bite extra savory. Of course, you could limit or skip the chips and cheese altogether and it’s still super satisfying from the flavor of the peppers, tomatoes, sweet corn, and cumin. The best part is that it makes a ton of food and it comes together really quickly. It’s a great weeknight meal that results in 1-2 days of leftovers.
- 2 tbsp olive oil, plus more if needed
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1-2 jalapeños, seeded and diced (optional)
- 6 cups low sodium chicken broth
- 1 14 oz can diced tomatoes
- 2 cups frozen corn
- 1 tbsp cumin
- 2 chicken breasts, thinly sliced
- 2 cups tortilla chips
- 1 cup Monterrey jack cheese, shredded
- In a large pot, heat a few tablespoons olive oil on medium heat. Sauté the onions for about 5 minutes. Add the bell peppers and jalapeños. Cook for another 5 minutes or until the onions and peppers start to become soft.
- Add the chicken broth, diced tomatoes, corn, and cumin and bring to a boil.
- Add the diced chicken and cook for about 5-10 minutes, or until the chicken is fully cooked through.
- Serve in bowls topped with crushed tortilla chips and shredded cheese.