Thick Brush Stroke

Chipotle Chicken Tortilla Soup

1. Heat two tablespoons of olive oil in a large pot over medium-high heat. Once hot, add the onions and jalapenos and sauté for 3 minutes until softened. Add the garlic, oregano, cumin, black pepper, and salt and sauté for another 1-2 minutes until fragrant.

2. Add the chicken broth, corn, crushed tomatoes, and chipotle sauce and stir to combine. Bring to a boil and add the chicken. Reduce heat and simmer for 20-25 minutes until the chicken is cooked through to 165 degrees.

3. Meanwhile, prepare the tortilla strips by heating 1/4 cup of oil in a small skillet over medium-high heat. Once the oil is hot, fry the tortilla strips in batches for 1-2 minutes until golden brown and crispy. Transfer to a paper towel-lined surface using a slotted spoon or tongs and sprinkle with salt.

4. Remove the chicken and use two forks to shred it then return it to the pot and simmer for another five minutes.

5. Serve warm topped with tortilla strips and your choice of additional toppings. Suggestions include avocado, sliced jalapenos, cilantro, green onions, sour cream, lime juice, and/or shredded cheese.

This quick and simple soup can  be prepared on the stovetop or in an Instant Pot!