Mexican Chicken Tortilla Soup


1 lb boneless, skinless chicken breasts
kosher salt
garlic powder
smoked paprika

1 T Olive oil
1 Yellow onion, chopped
1 Poblano pepper, seeded and chopped
2 Cloves garlic, minced
1 - 15 oz can petite diced tomatoes, undrained
1 - 15 oz can corn, drained
1 - 15 oz can black beans, drained and rinsed
3 Cans low sodium chicken broth 
1/2 tsp Ground cumin
1/2 tsp Dried Mexican oregano
1 tsp Smoked paprika
1 tsp Chili powder
kosher salt and pepper, to taste
Toppings: chopped avacado, shredded cheese, crispy tortilla strips

Season both sides of washed chicken with salt, pepper, garlic powder, cumin, and smoked paprika.  Grill on outdoor grill or indoor grill pan on both sides until cooked through.  You get a lot of flavor from those little grill marks.  See, I can grill too!

While the chicken is grilling, you can prepare the soup.  In a large soup pot over medium heat, saute the onions and poblano peppers in olive oil until tender and onions are translucent.  Add the garlic and cook another minute.  Add the canned tomatoes with juice, corn, black beans, chicken broth, and remaining spices.  Bring to a boil, lower heat, and simmer for 15 minutes.

This is a good time to cook your tortilla strips.  Preheat the oven to 400 degrees.  Cut 5-6 corn tortillas into long strips, then in half.  Place on a baking sheet in a single layer.  Spray with olive oil cooking spray and sprinkle with kosher salt.  Cook until crispy, about 7-8 minutes.  Set aside.

When the chicken is cooked through, remove from the heat and let rest for a few minutes.  Cut up into bite size pieces and add to the soup.  Taste and reseason.  It's that easy!  It's time to eat!  Top with chopped avacados, shredded monterey jack cheese, and crispy tortilla strips.  Enjoy!