Tex-Mex Chicken Tortilla Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Has a little bit of spice to it, but you can adjust it however you like. Great for using up leftover chicken or turkey! Ingredients:
2 teaspoons olive oil |
1 cup onion, chopped |
2 garlic cloves, minced |
2 (14 1/2 ounce) cans chicken broth |
1 (4 ounce) can green chilies, chopped |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/4-1/2 teaspoon cayenne pepper (optional) |
2 cups cooked chicken (chopped or shredded) or 2 cups cooked turkey (chopped or shredded) |
salt and pepper (to taste) |
1 tortilla, prepared (or broken corn tortilla chips, for garnish) |
oil (as needed) |
1/2 cup shredded sharp cheddar cheese (for garnish) or 1/2 cup shredded monterey jack cheese (for garnish) |
2 tablespoons chopped fresh cilantro (for garnish) |
1 finely sliced green onion (for garnish) |
1 -2 thinly sliced fresh jalapeno pepper (for garnish) |
Directions:
1. If using tortilla rather than broken chips for garnish, using a pizza cutter or sharp knife, thinly slice tortilla into strips and fry in hot oil until crisp (baking works as well).
2. Drain and set aside.
3. Saute onion and garlic in olive oil in soup pot until tender.
4. Add chicken broth, green chilies, diced tomatoes, chili powder, cumin, cayenne pepper, and cooked meat.
5. Season to taste with salt and pepper.
6. Bring mixture to a boil, then reduce heat, and simmer for 15 minutes.
7. Serve soup in bowls, garnished with crisp tortilla strips (or broken chips), shredded cheese, chopped cilantro, sliced scallion, and jalapeno peppers.
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