After living in San Antonio, Texas for 20 years I have had my share of tortilla soup. I always made little notes in my checkbook about the different variations. When I moved to Washington state I consolidated all my notes and came up with this version. This recipe is quick and easy and incorporates many of my favorite parts of the various soups. I use anything that I can get pre-sliced, diced or minced. My family loves this soup because they can add their own flare. You can top with sour cream, add some cilantro or skip the chicken (vegetarian). Hope you enjoy it.
11. Put the oil in a deep pot and sautee the onion for 2 minutes. Add a pinch of salt so the onion will cook and not brown.
Add the garlic and cook for another minute. If you like a little spice you can add a jalapeño in with the garlic and cook for another 2 minutes. I used the slice jalapeños in the jar.
Add the chicken broth, tomatoes, corn and black beans bring to a boil. Once at a boil lower heat and simmer.
2Preheat oven to 300, place tortillas that have been cut in to thin strips on a baking dish and heat until they are crispy (5 to 7 minutes).
3If you are using pre-cooked chicken (like the rotisserie chicken from the supermarket), pull the breast meat off the bone and shred with a fork. Add to the simmering broth. Add lime juice and salt and pepper to taste to the pot.
4*****IF YOU ARE USING UNCOOKED CHICKEN BREASTS.. you put the breast in the pot and simmer for 20 to 25 minutes. Once cooked you remove the breasts from the pot and shred the meat with a fork and return to the pot.
5Ladle soup into bowls and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.