Smoky Tortilla Soup – Ash's In The Kitchen

This is one of my favorite ways of using up extra shredded chicken. It’s so flavorful and quick! It’s been a hit with my family for a long while and I don’t think that’ll change anytime soon.  

1 Tablespoon Olive Oil

1 cup Onion; chopped

1 small Jalapeño; cored and chopped

3 cloves Garlic; minced

1 quart Chicken Bone Broth

3 cups leftover Shredded Chicken

⅔ cup Sweet Corn

½ cup Tomato; diced

1 Tablespoon Smoked Paprika

½ Tablespoon Ancho Chile Powder

1 teaspoon Cumin

¼ teaspoon Red Pepper Flakes

2 Tablespoons fresh Cilantro; chopped

Salt and Pepper to taste

Lime for garnish 

1 cup Tortilla Strips

Heat a dutch oven over medium-high heat and drizzle in the olive oil. Add the onions and jalapeños, sautéing until tender before adding the garlic and continuing to cook until fragrant. 

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Add the broth, chicken, corn, tomatoes and spices, mixing until incorporated. Taste and season accordingly. Bring to a boil, then reduce heat to low and cover, simmering for 20 minutes. 

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Ladle into bowls and add your preferred garnishes.

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Enjoy!

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