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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Neroni
Added: Monday, February 11, 2008


2 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeño pepper, chopped
1 medium green pepper
4 small boneless skinless chicken breasts
2 cups frozen small peg 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 can black beans, rinsed and drained

1 cup non-fat tortilla chips or strips
1 tbsp of sour cream
1 tbsp of shredded cheddar cheese

Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft. Add all the rest of the ingredients to the large pot and bring to a boil. After about 15 minutes, remove the chicken breast and cool slightly. Then chop into small pieces or pull to shred with fork. Return shredded or chopped chicken to the pot and simmer an additional 45 minutes. Serve, topped with some or all items above. Serves 6.

Personal Notes:
Personal Notes:
Very yummy if you feel like Mexican flair. I like to add lots more cumin but did the recipe with less. You can use pork if you like!




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