Chicken Tortilla Soup
Prep
20m
Cook
45m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 2 teraspoons olive oil |
| 1 medium onion |
| 4 cloves garlic, minced |
| 1 medium jalapeño pepper, shopped |
| 1/2 medium green pepper, chopped |
| 1 small chicken breasts, boneless, skinless |
| 2 cups frozen corn |
| 1/2 cup dry white wine or water |
| 2 teaspoons cumin |
| 1 teaspoon chili powder |
| 1/4 teaspoon cayenne pepper |
| 4 14 ounce cans chicken broth |
| 2 14 ounce cans tomatoes, diced |
| 1 cup tortilla chips (optional) |
Chicken Tortilla Soup Directions
- Sauté onion, garlic, jalapeno and green pepper with olive oil in a large pot until soft.
- Add all of the rest of the ingredients to the large pot and bring to a boil.
- After about 15 minutes, remove the chicken breasts and shred. (Two forks work well to pull the chicken apart. )
- Return shredded chicken to pot and simmer an additional 45 minutes.
- Serve topped with crushed tortilla chips if desired.
Notes
