Recipe of the Week – Chicken Tortilla Soup

During these cold, windy days of winter, a cup of spicy chicken tortilla soup is just what is needed to warm the body up. This recipe is as close as I have been able to come to the wonderful  versions I tasted during my many trips to Mexico.

Chicken Tortilla Soup

  • 2 teaspoons olive oilChicken Tortilla Soup Recipe
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 jalapeno peppers, chopped
  • 1 green pepper
  • 4 boneless chicken breasts
  • 2 cups canned corn
  • 1/2 cup dry white wine
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 14 ounces chicken broth (I like Swanson in the box)
  • 1 28-ounce can diced tomatoes
  • 1 16-ounce can tomato sauce
  • ¼ cup fresh cilantro, chopped
  • 1 Tablespoon lime juice

In a large pot, heat olive oil and sauté onion, garlic, jalapeño and green pepper until soft. Add the remaining ingredients, except cilantro and lime juice, and bring to boil. Remove chicken breasts after 20 minutes and shred with fork.

Return shredded chicken to the pot and simmer an additional 45 minutes. Add the cilantro and lime juice right before serving.

Serve with tortilla chips, avocado, shredded cheddar cheese or Mexican queso fresco and lime wedges on the side.

To make tortilla chips, cut corn tortillas in strips then spray with oil. Bake in 350 oven for 15 minutes. Remove and serve hot.

Buen provecho!

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About Vacationplanit

Linda Warren is a former marketing director and now owns her own vacation planning website, Vacationplanit.com. She has traveled extensively throughout the United States, the Caribbean and Asia and is sharing her experiences and love of new places with her fellow travelers. Very curious and organized, she researches each trip and plans itineraries with the intent of getting the most out of each exciting destination. Join Linda on her website, www.vacationplanit.com, and take advantage of her vast knowledge and research to make your vacation planning simple and fun.
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