Mexican Tortilla Soup - cooking recipe

Ingredients

1 lb. BBQ Grilled Chicken shredded into bite size pieces **
4 cups Chicken Stock
1 Medium Onion Diced
3 Medium Tomatoes Diced *
1 cup Black Beans *
1 cup Sweet Corn *
4 Corn Tortillas
2 Serrano Chili Peppers * **
1 oz. Chipotle in Adobo
1 tbsp. Mexican Oregano
1 tbsp Olive Oil
Fresh ground Black Pepper to taste
Sea Salt to taste
Mexican Crema *
Queso Fresco *
Chives or Scallions
Oil for frying

Preparation

Add olive oil to a 3 quart sauce pan on medium heat. Add onions and chili with a healthy pinch of salt and black pepper. Continue to saute stirring occasionally until translucent and caramelization begins. Add tomatoes, chipotle, and oregano and cook till the tomatoes begin to break down to desired consistency. Add chicken, corn, beans, and chicken stock and make sure to deglaze the bottom of the pot. Next rip two corn tortillas and add to soup and bring soup to a boil until the tortillas have incorporated making it slightly thickened.

TASTE soup and make seasoning adjustments. Especially if you used low sodium products then salt will need to be added.

Cut remaining tortillas into strips and fry till golden brown. Drain on paper towel.

Before serving add a dollop of crema in the middle of the bowl followed by crumbled queso fresco, crispy tortilla strips, and then a sprinkle of chives.

*SUBSTITUTIONS
Can substitute 16oz. can of diced tomatoes for fresh
Can substitute frozen corn when not in season
Can substitute jalapeno or Fresno chile peppers
Can substitute sour cream
Can substitute feta cheese

** TIPS
A great opportunity to use leftover chicken
If using caned beans they must be drained and rinsed
If sensitive to spicy hot food take out seeds and internal membranes before adding