Chicken Tortilla Soup

This here recipe is one of my most frequently made meals. My friend Carolee is the one to thank for it and really we can't thank her enough! I realize that everyone most likely has a tortilla soup recipe they swear by, and if you do I dare you to give this one a try and not make the switch! It really is that good. It's tomato-y, spicy, chock full of flavorful chicken, hearty beans, and sweet corn. But the best part are the crispy fried tortilla strips that grace the top. To. Die. For. Make away my friends!

Carrie's Chicken Tortilla Soup

1 onion, chopped

2 cloves garlic, minced

2 t vegetable oil

4 cups chicken broth

1/2 green bell pepper, chopped

1 t ground black pepper

2 t dried basil or 2 T fresh basil, chopped

1 t kosher salt

15 oz tomato puree

1 cup frozen corn

2 cups cooked chicken

1 can black breans, drained and rinsed

10 flour tortillas cut into 1/2 inch strips

vegetable oil for frying

Optional garnishes:

avocado slices

cilantro

lime wedges

In a stock pot, saute onion, garlic, and green bell pepper in 2 t veggie oil. When soft add broth, black pepper, basil, salt, and tomato puree. Bring to boil and reduce heat. Simmer uncovered for 30 minutes. Add chicken, beans, and corn and bring to simmer again. While soup is finishing up, heat vegetable oil in separate pot. When hot enough add tortilla strips in batches and fry until light golden. Drain on paper towels. Serve soup hot, topped with fried tortillas and other garnishes if using.