Unique Creamy Chicken tortilla soup


Creamy Chicken tortilla soup Lovely Creamy Chicken tortilla soup





INGREDIENTS




FOR THE SOUP






  • 2 tablespoon vegetable oil

  • 1 medium yellow onion diced

  • 4 cloves garlic minced

  • 2 jalapenos diced

  • 6 cups low-sodium chicken stock

  • 2 14.5 ounce fire roasted diced tomatoes w/green chilies

  • 1 11 ounce can corn

  • 1 14.5 ounce can black beans, rinsed & drained

  • 1 tablespoon chili powder

  • 2 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 1/8 teaspoon crushed red pepper red pepper flakes, optional

  • 3 tablespoons crushed corn tortilla chips

  • 3 chicken breasts or 3 cups cubed rotisserie chicken meat

  • 2 limes; 1 juiced and 1 cut into wedges for serving

  • 1 cup heavy cream

  • kosher or sea salt to taste

  • freshly ground black pepper to taste









































































FOR SERVING:






  • Favorite shredded Mexican cheese

  • Corn tortilla chips or strips

  • Sour cream

  • Fresh cilantro chopped

  • Fresh avocado slices

  • Lime wedges

  • Jalapeno slices





























INSTRUCTIONS




FOR THE SOUP:






  1. Crush enough tortilla chips to make 3 tablespoons and set
    aside.

  2. Heat a Dutch oven over medium heat, and add the vegetable
    oil.

  3. Add onions and cook 3 minutes or until softened and
    translucent.

  4. Add jalapenos and cook an additional 1-minute.

  5. Add garlic and cook 30 seconds.

  6. Pour in the chicken broth, tomatoes, corn, beans, chili
    powder, cumin, smoked paprika, crushed red pepper and crushed corn tortilla
    chips.

  7. If using chicken breasts, add them now and reduce the heat
    to low.

  8. Simmer for 20 minutes or until chicken is cooked through.

  9. Remove chicken breasts and use two forks to shred. Transfer
    the shredded chicken back into the pot. (If using chopped rotisserie chicken,
    add it now.)

  10. Add lime juice and heavy cream. Stir well and season with
    salt & pepper. Cook until heated through.









































TO SERVE:






  1. Ladle soup into serving bowls and sprinkle with shredded
    cheese, corn tortilla chips, a dollop of sour cream and chopped fresh cilantro.

  2. Serve a wedge of lime and a few slices of avocado.

  3. Enjoy!














This article and recipe adapted from this site







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