Homemade Chicken Tortilla Soup Recipe

INGREDIENTS

FOR TORTILLA CHIPS:

• 2 8” tortillas burrito size
• 3 tbsp extra virgin olive oil
• 1 tsp kosher salt

FOR SOUP:

• 2 bone-in chicken leg quarters
• 10 ounces red enchilada sauce
• 1 tsp salt
• 1 tsp black pepper
• 10 cups of water
• ¼ cup rice
• 8.5 ounces canned corn
• 15.25 ounces black beans drained and rinsed
• 1 red chili pepper chopped
• 1 cup shredded cheddar cheese
• Juice of 2 limes
• ¼ cup fresh cilantro

INSTRUCTIONS

FOR TORTILLA CHIPS:

• Preheat oven at 350C/170C
• Line a baking sheet with baking paper
• Cut tortillas into thin strips2 8” tortillas
• In a small bowl add the tortillas, olive oil and salt. Mix well until tortillas are evenly coated3 tbsp extra virgin olive oil,1 tsp kosher salt,2 8” tortillas
• Arrange the tortilla strips onto the baking sheet and bake for 5 minutes until golden brown

FOR SOUP

• Fill a large pot with 10 cups of water, add the chicken, enchilada sauce, salt, black pepper and bring to boil2 bone-in chicken leg quarters,10 ounces red enchilada sauce,1 tsp salt,10 cups of water,1 tsp black pepper
• Simmer for 1 hour
• Add the rice and let it cook for 20 minutes¼ cup rice
• Add the corn, beans and juice of lime, cheddar cheese and red chili peppers and simmer for 10 minutes8.5 ounces canned corn,15.25 ounces black beans,1 cup shredded cheddar cheese,Juice of 2 limes,1 red chili pepper
• Garnish with tortilla chips, sprinkle with some fresh cilantro and serve!¼ cup fresh cilantro