Making tortilla soup doesn't have to necessitate inviting over a crowd or storing tons of leftovers. This recipe is perfect for one large dinner or two light lunches or appetizers.
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2 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped
1 bell pepper, finely chopped
Chopped jalapeño, to taste
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon unsweetened cocoa powder
Pinch of Mexican oregano
Pinch of paprika
Pinch of cayenne pepper
Pinch of crushed red pepper
Pinch of Kosher salt
Fresh ground black pepper
One 14-ounce can diced tomatoes
1 cup chicken stock
1 small or 1/2 large boneless skinless chicken breast
1 tablespoon corn kernels, optional
How to Make It
Heat the olive oil in a large pot. Add the onion and bell pepper and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent, about 5 to 7 minutes. Add the jalapeño and garlic and cook for 1 minute. Add the chili powder, cumin, cocoa, oregano, paprika, cayenne, red pepper, salt and a few turns of black pepper; cook, stirring, until fragrant, 1 to 2 minutes.
Stir in the tomatoes and the chicken broth and bring to a boil. Reduce to a simmer, add the chicken breast and cook for 20 minutes, stirring occasionally. Transfer the chicken to a cutting board and use two forks to pull it. Return it to the soup. Stir in the corn, if using.
This soup can be made the day before. Garnish directly before serving.
Tortilla chips, diced avocado, sour cream, fresh cilantro, shredded Monterey jack or crumbled queso fresco
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