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 oil
- 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.