Single Serving Tortilla Soup

Name: Single Serving Tortilla Soup
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 medium onion, finely chopped; 1 bell pepper, finely chopped; Chopped jalapeno, 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

18 ingredients

9 steps

Ingredients

2 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped
1 bell pepper, finely chopped
Chopped jalapeno, 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

Directions

1

Heat the olive oil in a large pot.
2

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.
3

Add the jalapeno and garlic and cook for 1 minute.
4

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.
5

Stir in the tomatoes and the chicken broth and bring to a boil.
6

Reduce to a simmer, add the chicken breast and cook for 20 minutes, stirring occasionally.
7

Transfer the chicken to a cutting board and use two forks to pull it.
8

Return it to the soup.
9

Stir in the corn, if using.