Chicken Tortilla Soup

By AmberK

A very hearty soup. This is Joah's favorite soup, especially if I serve it with homemade bread bowls.

Ingredients

• 2 large chicken breasts (I cook chicken ahead of time in crockpot and freeze it shredded just for this soup.
• 1 large can chicken broth (I make my own by using boullin cubes)
• 1 large can beef broth (I make my own by using boullion cubes)
• 1 medium onion, chopped
• 1 green pepper, chopped
• 1 jalapeno pepper, seeded and minced (I never use this)
• 2 cloves garlic, minced or pressed
• 1 Tbsp. olive oil
• 1 large can diced tomatoes
• 1 can Rotel tomatoes and green chilies, diced
• 1 can whole corn (I use frozen)
• 1 small can tomato paste
• 1 can tomato sauce
• 1 tsp. cumin
• 1 tsp chili powder
• 1 tsp. oregano
• 1 tsp. salt
• 1/2 tsp. lemon pepper seasoning
• 2 tsp. Worcestershire sauce
• Toppings: chopped green onion, crushed tortilla chips, 1 cup grated cheddar cheese, and/or sour cream

Details

Servings 12
Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

Poach chicken breasts in chicken and beef broth for 20 minutes or until firm. Remove breasts from broth. Reserve broth. Remove meat from bones and shred or chop. Set aside.

Saute onion, peppers and garlic in oil until tender. Add chicken breasts and remaining ingredients, including broth.

Simmer 30 minutes to 1 hour when ready to serve, ladle soup into individual serving bowls and add tortilla chips that have been broken in two or three pieces. Top with a sprinkle of green onions, grated cheese, and sour cream.

For a more authentic version that is just a little more trouble, cut corn tortillas into narrow strips and toast or fry them until crisp. Use strips instead of tortilla chips.