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Chicken Tortilla Soup

“This soup is wonderful the first day, and even better the next!”


INGREDIENTS:
2 tablespoons olive oil
1 medium onion, coarsely chopped
1 tablespoon jalapeño pepper, seeded and diced (optional if you prefer it a bit spicy)
3-4 cloves garlic, crushed and chopped
4 cups chicken broth
2 cups water
2 tablespoons white vinegar
1 can crushed tomatoes, (28 oz. can)
3 teaspoons chili powder
1 1/2 teaspoon cumin
1 cup whole fresh corn kernels, frozen or canned will also work
2 small cans chopped green chilies
1 can black beans, rinsed and drained
2 boneless skinless chicken breasts, cooked and shredded (or a roasted chicken, meat removed)
1/3 cup fresh cilantro, chopped

Suggested Toppings:
tortilla chips, crushed
avocado, cut into cubes
sour cream
Monterey Jack cheese, shredded
green onions, chopped

PREPARATION:

1.      In a large stock pot, sauté onion and jalapeno pepper in olive oil until the onion it softens.  Add garlic and sauté for a minute longer.

2.      Add Stir in chili powder, oregano, tomatoes, broth, water and vinegar.  Bring to a boil, and simmer for 5 minutes.

3.      Add the corn, chilies, black beans and chicken; simmer on low for 1 hour.

4.      Stir in fresh cilantro.

5.      Spoon into bowls, then top with desired toppings.

6.      Spoon into bowls, then top with desired toppings.

7.      Serve and enjoy!

Comments

  1. How much water ? It's in the directions but not listed in ingredients. Thank you.

    ReplyDelete

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