Chicken Tortilla Soup Recipe by trisha brooke

By Stina

Ingredients

• I seldom use a recipe for anything more then a general idea. So feel free to change, adjust, and make it the way you like. That's what I do! :D
• use precooked chicken breasts, about 1-1 1/2 good-sized pieces, shredded.
• Set aside.
• 2-3 tbsp veg. oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tsp. ground ancho chilis
• 2 big tbsp. chili powder
• 1 tsp. cumin
• 20 can crushed tomatoes
• 2-3 diced canned jalapenos (or fresh if ya got 'em)
• 32 oz. chicken broth (I like the big box of College Inn)
• 2 cups frozen corn
• Shredded cheeses such as sharp cheddar or one of those Mexican blends I love so much.
• Tortilla chips
• Optional: I can dark red kidney beans, rinsed and drained

Details

Servings 4
Preparation time 29mins
Cooking time 74mins
Adapted from cookeatshare.com

Preparation

Step 1

I seldom use a recipe for anything more then a general idea. So feel free to change, adjust, and make it the way you like. That's what I do! :D

Shredded cheeses such as sharp cheddar or one of those Mexican blends I love so much.

Directions

Sautee onion and garlic in oil till very tender. Stir in the spices and cook for a minute. Add remaining ingredients except for chicken and cook for 30-45 minutes (sometimes I cook it for way longer, so don't put the corn in too soon.)

Stir in shredded chicken , heat through.