Tortilla Soup
- Ready In:
- 50mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 2 teaspoons olive oil
- 1 cup carrot, diced
- 1 cup celery
- 1 medium onion, diced
- 4 garlic cloves, minced
- 4 small boneless skinless chicken breasts
- 2 cups frozen corn
- 1⁄2 cup dry white wine (I use cooking sherry)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 4 (14 ounce) cans chicken broth
- 2 (14 ounce) cans diced tomatoes and green chilies (or regular tomatoes, but also use a jalapeno diced up)
- 2 (8 ounce) cans tomato sauce
- monterey jack cheese or Mexican blend cheese
- tortilla chips
directions
- 1. Sautee carrots, celery, onions, garlic, salt, pepper until tender.
- 2. add chicken broth, bring to a boil.
- 3. add tomatoes, rest of seasonings, and chicken, bring to a boil again.
- 4. after about 15 minutes, take chicken breasts out and shred. return to pot and simmer for another 45 minute.
- 5. top with cheese/crushed chips.
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