Johnny Jalapeno's Chicken Tortilla Soup

Photo by Tracy W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons vegetable oil

  • 1

    medium onion, chopped

  • 4

    garlic cloves, minced

  • 3

    chicken breasts, cut up into small cubes

  • 1

    ⁄2 cup chopped cilantro

  • 6

    corn tortillas, cut into wedges

  • 4

    cups chicken stock

  • 2

    (14 ounce) cans Rotel Tomatoes

  • 2-3

    chipotle chiles in adobo (chop up the peppers)

  • 1

    tablespoon chopped jalapeno

  • 1

    bay leaf

  • 2

    tablespoons ground cumin

  • 2

    teaspoons chili powder, to taste

  • 1

    teaspoon black pepper, to taste

  • 1

    ⁄2 teaspoon cayenne pepper, to taste

  • 1

    ⁄2 teaspoon salt, to taste

  • 1

    (15 ounce) can black beans, drained and rinsed well

  • 1

    (15 ounce) can whole kernel corn, drained

  • 1

    (15 ounce) can tomato sauce

  • 1

    cup cooked rice (optional)

  • Garnish

  • 1

    1⁄2 cups shredded monterey jack cheese

  • 1

    avocado, sliced

  • 1

    ⁄2 cup sour cream

  • corn chips, tostitos (or more tortilla wedges)

Directions

In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes. Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal). Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil. Reduce heat, and add seasonings, beans, tomato sauce, and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes

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