Ingredients
-
2
-
1
-
4
-
1
-
1/2
-
4
-
2
-
1/2
-
2
-
1
-
-
-
-
-
Directions
Amazing Chicken Tortilla Soup!,This recipe has been a huge hit with everyone who has ever tried it. We make it almost weekly, and the leftovers are eaten immediately. It is also very healthy! It is a little spicy, so if you don’t have too much of a tolerance for spicy foods, you may choose to leave out the seeds of the jalapeo. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!,How do I keep losing Chicken Tortilla soup recipes? Well, I made this one tonight and saved it… and it’s a keeper. It was pretty easy and delicious! I went a little light on the chicken (1/2 the meat from a 2# rotisserrie chicken) and added a can of black beans (drained). I didn’t have jalapeno, so used 1/2 a serrano… they are spicier. I didn’t have green pepper, so I swapped 1/2 yellow and 1/2 orange. I also put out sour cream, cilantro, diced avocado, and chopped olives for additional garnish/nutrition. It’s a generous 10 servings! Also, throwing in some crushed chips is a lot easier than frying cut tortilla strips, which is what was required in my previous recipes. It looked super tomato-ey when I was making it, but it tasted perfect!,I made this tonight and its a keeper. used what extra veggies i had in my fridge as well, carrots and celery and 1/4 cup of dry rice for more body. Obviously a versatile recipe
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Steps
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1
Done
|
Saut Onion, Garlic, Jalapeo and Green Pepper With Olive Oil in a Large Pot Until Soft. |
|
2
Done
|
Add All the Rest of the Ingredients to the Large Pot and Bring to a Boil. |
|
3
Done
|
After About 15 Minutes, Remove the Chicken Breasts and Shred. |
|
4
Done
|
(two Forks Work Well to Pull the Chicken Apart!). |
|
5
Done
|
Return Shredded Chicken to the Pot and Simmer an Additional 45 Minutes. |
|
6
Done
|
Serve, Topped With Crushed Tortilla Chips If Desired. |
