Chicken Tortilla Soup

Chicken tortilla soup

Gather your ingredients

2 Tbsp. Oil
1 Onion, chopped n diced
1 small bag of frozen corn
3 Cloves of Garlic, minced
1 Jalapeno, minced
1/2 Green Bell Pepper diced
1/2 red bell pepper diced
1 15 oz. can of Tomato Chili ready
1 15 oz. can of Black Beans
6 cups of Chicken broth from the chicken you boiled
1 Tbsp. of Chili Powder
1 tbsp. of Ground Cumin
1 tbsp. Ground powder
1 tbsp. Knorr tomate
1 tbsp. Knorr pollo
2 Tbsp. of Tomato Paste
1 tbsp. of Dried Oregano
1 lb. of Chicken breast
5 Large corn Tortillas sliced and fried to a golden crisp, Or a bag of tortilla strips sold in by the croutons aisles

Let's get started

In a large pot add chicken and boil until done, once chicken is done (save the broth) shred the chicken be very careful it is super hot, if you buy boneless then place the boneless chicken in a deep bowl and use your hand mixer to shred the chicken (done in minutes), once you have shredded the chicken set aside.

Preheat your another pot and add the oil, chicken, onion, bell pepper, and jalapenos, cook until onion is translucent.

Ok once onion is translucent add all the dry ingredients to the pit and mix well, now add the rest of the ingredients and cook for about 45 minutes on medium heat.

After the 45 minutes turn off the heat and serve yourself this delicious tortilla soup topped with lime/lemon juice, cilantro, shredded cheese Sprinkle the tortillas all over the top and top it with some sour cream, avocado, green onions, ( all toppings are Optional) but adding this really makes the difference

A little taste of South Texas Comfort Food from yours truly

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Comments

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