A Mexican-inspired soup made with a heavy tomato influenced chicken broth. Filled with goodies like shredded chicken, corn, diced tomatoes, jalapenos and onions, black beans to make a robust soup. Giving it a bit of flare with that kick of cayenne and cumin.
Chicken Tortilla
Description
A Mexican-inspired soup made with a heavy tomato influenced chicken broth. Filled with goodies like shredded chicken, corn, diced tomatoes, jalapenos and onions, black beans to make a robust soup. Giving it a bit of flare with that kick of cayenne and cumin.
Grocery List
Dry Ingredients
For Garnishing
In the kitchen
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Add oil to a medium sized pot and bring to a medium-high temperature.
-
Add diced onion and jalapenos and simmer for 5 -10 minutes.
Or until golden brown. -
Add minced garlic during the last 2 minutes of cooking onions and peppers.
It takes just a couple minutes to finish cooking. -
Place chicken breast into the pot and add crushed tomatoes, diced tomatoes, water and all dry ingredients into the medium pot.
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Cover and bring to a boil.
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Reduce heat to a medium low and let simmer for 25-30 minutes.
Or until chicken is fully cooked. -
Remove chicken breast from soup.
-
Add corn, black beans, fresh cilantro and lime juice to the pot.
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Shred chicken and return to soup.
-
Simmer on medium heat for 10 minutes and remove from the heat.
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Serve and garnish with sour cream, tortilla strips and jalapenos as wanted.
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Refrigerate leftovers immediately in an airtight container for up to 5 days.
Note
- Use a smaller can of crushed tomatoes to create a more chicken broth style soup.
- Adjust the heat levels by adding or reducing the amount of cayenne and cumin used in the recipe.
Tools:
8 Quart Sauce Pan
Sharp Knife
Fork
Cutting Board
Mixing Bowl
Can Opener
Measuring Cups
Measuring Spoons
Serving Spoon
Garlic Press (optional)
Lime Squeezer (optional)
