Chicken Tortilla Soup (Matt's Recipe) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ˝ lbs. chicken breasts (precooked, shredded or diced
Seasoned with: Olive Oil, Season Salt, Lime Juice, Pepper, and Paprika,
Chili Powder, black pepper)
(*Optional – Add some Chorizo for additional flavor)
2 cups Colored Bell Peppers (green, red, yellow & orange)
1 Large Poblano Pepper
1 Large yellow onion (diced)
1 Large Box of Swansea Chicken Broth
2 Cans Rotel Chili Mix
1 Large Can Diced tomatoes
2 Can Black Beans (drained)
2 Can Pinto Beans (drained)
1 Can Sweet Corn (drained)
1 small can of tomato paste
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Directions: |
Directions:Season chicken and bake at 400 degrees for 20-25 minutes. Shred or dice.
Sauté onion with oil and butter; add chili powder, paprika, salt, pepper, lime juice and the zest of 1 lime once onion has begun to go translucent.
Add bell peppers; once they begin to soften add tomato paste. Let the mixture render down for a few minutes. Add rest of ingredients and simmer until thick, and vegetables and beans are tender. Season the broth with salt and pepper to taste. Before serving stir in Tortilla chip strips.
Serve with [Cheddar] Cheese and a dollop of Sour Cream. *Optional – slice(s) of avocado. |
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Number Of
Servings: |
Number Of
Servings:14 to 16 12 oz servings |
Preparation
Time: |
Preparation
Time:1/2 hour prep and 1 1/2 hours cooking time |
Personal
Notes: |
Personal
Notes: I asked Matt to make me some Chicken Tortilla Soup. This is his very own recipe. It has a little bit of a bite, but not too much. If you want to tone it down, I'd suggest scaling back on the Pablona Pepper and Paprika.
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