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Mexican Chicken Tortilla Soup

Tiffany, Creme de la Crumb
  • minutes
  • Serves 6

INGREDIENTS

2

boneless skinless chicken breasts

2 tsp

chili powder (divided)

1 tsp

garlic powder (divided)

2 tsp

cumin (divided)

1 tsp

brown sugar

salt and pepper (to taste)

2 tbsp

olive oil

2

ears of corn on the cob

8 cups

chicken broth

1 15 ounce can

diced tomatoes and green chiles

2 15 ounce cans

fire roasted tomateos

1 15 ounce can

black beans or pinto beans, drained

juice of 2 limes (about 2 tablespoons)

1

medium onion (diced)

1

jalapenos, seeded and diced

3 tsp

minced garlic

1

bunch cilantro, roughly chopped

tortilla strips, sour cream, avocado (for topping)