Chicken Tortilla Soup
1 Tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 jalapeno pepper, seeded and diced
1 teaspoon ground cumin
1 teaspoon pollo asado seasoning
1 teaspoon chili powder
1 pound chicken breast
20 ounce can crushed tomatoes
32 ounces chicken broth
14 ounce can black beans, drained and rinsed
14 ounce can corn, drained and rinsed
2 tablespoons cilantro
1 lime, juiced (about 2 tablespoons)
Salt and pepper to taste
Shredded cheddar cheese
1. Heat oil in a pot over medium heat. Add onion, garlic, jalapeno, and sauté until softened.
2. Add whole chicken breasts, corn, beans, chili powder, cumin, cilantro, pollo asada seasoning, crushed tomatoes, and chicken broth. Bring to a boil and simmer for 30 minutes.
3. Remove chicken from the pot and shred it. Add the chicken back into the pot and simmer another five minutes. Then add the lime juice.
4. Serve the soup with the desired toppings.