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Burrito Joe’s Chicken Tortilla Soup
July 20, 2021 Justin Davis
Chicken Tortilla Soup
| green bell pepper, diced | 2/3 cup | |
| yellow onion, diced | 2/3 cup | |
| olive oil | 1 tablespoon | |
| garlic, minced | 3 cloves | |
| kosher salt | 2 teaspoons | |
| black pepper | 1 teaspoon | |
| dried oregano | 1 teaspoon | |
| ground cumin | 1 teaspoon | |
| dired thyme | 2 teaspoons | |
| cayenne pepper | 1 teaspoon | |
| chicken broth | 2 cups | |
| crushed canned tomatoes | 4 cups | |
| sour cream | 3 cups | |
| chicken, cooked and shredded | 1lb. | |
| cilantro, chopped | 1/3 cup | |
| tortillas strips (packaged) | 1/2 cup | |
| lime juice, fresh squeezed | 1 |
Directions
- In dutch oven, lightly sauté bell pepper and onion in oil. Add garlic, kosher salt, black pepper, oregano, cumin, thyme and cayenne pepper. Sauté for additional 3 minutes.
- Stir broth into vegetables. Bring to a boil, reduce heat and simmer for 15 minutes.
- Add tomatoes and simmer for additional 15 minutes.
- Pour 2 cups warm soup liquid into bowl. Whisk in sour cream into soup, then add mixture to remaining soup in Dutch oven. Stir in chicken and cilantro.
- Garnish with tortilla strips, cilantro and sour cream.
- Fresh squeeze lime (optional).
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