Chicken Tortilla Soup

By Sweet_D

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 medium jalapeno pepper, chopped
• 1/2 medium green pepper
• 1 zucchini, chopped
• 4 small boneless skinless chicken breasts
• 2 cups frozen corn
• 1/2 cup dry white wine or water
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 4 (14 ounce) cans chicken broth
• 2 (14 ounce) cans diced tomatoes
• 2 (8 ounce) cans tomato sauce
• 1 cup white rice
• Toppings (optional)
• fried corn tortillas
• avacado slices
• shredded mexican cheese

Preparation

Step 1

1. Saute onion, garlic, jalapeno, green pepper and zucchini with olive oil in a large pot until soft.

2. Add all the rest of the ingredients except rice to the large pot and bring to a boil.

3. After about 15 minutes, remove the chicken breasts and shred.

4. Return shreaded chicken to the pot, add rice and simmer an additional 45 minutes.

5. Serve, with toppings as desired.