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  • Chicken Tortilla Soup

    2 votes
    Chicken Tortilla Soup
    Prep: 29 min Cook: 30=45 min Servings: 4
    by trisha brooke
    6 recipes
    >
    Rich and satisfying!

    Ingredients

    • I seldom use a recipe for anything more then a general idea. So feel free to change, adjust, and make it the way you like. That's what I do! :D
    • use precooked chicken breasts, about 1-1 1/2 good-sized pieces, shredded.
    • Set aside.
    • 2-3 tbsp veg. oil
    • 1 large onion, diced
    • 4 cloves garlic, minced
    • 1 tsp. ground ancho chilis
    • 2 big tbsp. chili powder
    • 1 tsp. cumin
    • 20 can crushed tomatoes
    • 2-3 diced canned jalapenos (or fresh if ya got 'em)
    • 32 oz. chicken broth (I like the big box of College Inn)
    • 2 cups frozen corn
    • Shredded cheeses such as sharp cheddar or one of those Mexican blends I love so much.
    • Tortilla chips
    • Optional: I can dark red kidney beans, rinsed and drained

    Directions

    1. Sautee onion and garlic in oil till very tender. Stir in the spices and cook for a minute. Add remaining ingredients except for chicken and cook for 30-45 minutes (sometimes I cook it for way longer, so don't put the corn in too soon.)
    2. Stir in shredded chicken , heat through.
    3. Ladle the soup into bowls. Top with the cheeses and tortilla chips and if you like a squirt of lime juice.

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