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CHICKEN TORTILLA SOUP 


Gather your Ingredients

2 Tbsp. Oil
1 Onion, chopped n diced
1 small bag of frozen corn
1 Jalapeno, minced
1 Green Bell Pepper
1 red bell pepper
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. Garlic 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

Juice of One Lime if you want to squeeze it on your bowl once its cooked
½ cup of Chopped Cilantro for for topping

5 corn Tortillas sliced and fried to a golden crisp, sour cream, green onions, avocado and shredded cheese, (Optional) but adding this really makes the difference

Let's get started

In a large pot add chicken and boil until done, once chicken is done (save the broth) (or use your leftover chicken from the night before that's what I do) 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 another big pot and add the oil and the chicken and the onion, bell pepper and jalapeno cook until onion is translucent, then add all the dry ingredients mix well, now add the rest of the ingredients Cook for about 20 minutes on medium heat.

Turn off the heat serve yourself this delicious tortilla soup topped with lime juice, cilantro, shredded cheese Sprinkle the tortillas crisps all over the top and top it with some sour cream, avocado.

Enjoy

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡

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Enjoy 😋🤗😋

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