Spicy Chicken Tortilla Soup | Just A Pinch Recipes

Ingredients

• ## CHICKEN
• 2-3 pound(s) boneless chicken breasts, diced (thighs can be used if you prefer)
• 4 tablespoon(s) olive oil
• 2-3 teaspoon(s) Mrs. Dash Chipotle Southwest seasoning
• 2 teaspoon(s) sea salt
• 2 teaspoon(s) granulated garlic
• 1-2 teaspoon(s) black pepper
• ## SOUP
• 2-3 cup(s) diced onion
• 1 cup(s) diced carrots
• 1/2 cup(s) diced celery
• 1 cup(s) diced red bell pepper (can omit this)
• 4 tablespoon(s) chopped garlic
• 4-5 teaspoon(s) ground cumin
• 2 teaspoon(s) Mrs. Dash Chipotle Southwest seasoning
• 1-2 tablespoon(s) chipotle in Adobo sauce, chopped (I remove most of seeds to reduce heat)
• 28 ounce(s) canned diced tomatoes
• 4 tablespoon(s) tomato paste
• 8 cup(s) chicken broth
• 3/4 cup(s) fresh cilantro, chopped, small thin stems are okay to include
• 8-16 ounce(s) frozen white corn
• 2 can(s) black beans, 15 oz size, rinsed
• - salt and pepper to taste* salt after using beef and chicken bases, they are salty
• 6-8 - corn tortillas, cut into strips
• - vegetable oil, for frying tortilla strips
• - sea salt
• ## OPTIONAL
• 1-2 tablespoon(s) chicken base* for added flavor (add a little at at time)
• 1-2 teaspoon(s) beef base* for deeper flavor (add a little at a time)
• ## GARNISHES
• - monterey jack cheese
• - green onions, sliced
• - sour cream
• - sliced avacado
• - lime wedges
• - salsa
• - fresh cilantro, chopped