Homemade Chicken Tortilla Soup Recipe



As the weekend ended we all developed a craving for a good hearty soup for a cold winter’s day. (I was actually craving with a little southwestern flavor, so decided to make a chicken tortilla soup. The recipe is wide open for adjustments when it comes to spiciness and finishing garnishes. My garnishes include cilantro and monterrey jack cheese.


I did not use spicy peppers (jalapeno or Serrano) in my recipe below since the rest of my crew has a low tolerance for this sort of heat. If you have no limitations, I recommend adding two diced jalepenos during the sauté stage of the soup preparation. Serve with warmed tortillas or fresh baked bread.

Homemade Chicken Tortilla Soup
2 chicken breasts, cooked and shredded
1 medium onion, chopped
2 cloves garlic, minced
2 cans (14.5 ounce)diced tomatoes and green chilies
1 can (14.5 ounce) chicken broth
1 small can (8.5 ounce) whole kernel corn
1 can black beans, drained and rinsed
1/2 bunch, cilantro chopped
1 teaspoon chili powder
2 cups water
1 tablespoon olive oil
Salt and pepper to taste

Garnish

½ bunch cilantro

tortilla strips

monterrey jack cheese, shredded

1. In a dutch oven or soup pot, sauté onions and garlic in olive oil (add jalepeno peppers if you want spicy).
2. Add diced tomatoes, chicken broth, corn, black beans, and water.
3. Bring to a boil, add chili powder and ½ bunch of cilantro, reduce to simmer for 30 minutes.
4. Add shredded chicken, salt and pepper.
5. Simmer for additional ten minutes and serve with garnish of tortilla strips, cheese and cilantro.

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