RSS Feed

Chicken Tortilla Soup

If you are looking for a good, hearty, slightly spicy soup this is the one for you! I found the recipe from my favorite website, Browneyedbaker and get used to seeing links to her page. It’s my go-to for any baked goods and my friend Anna just adored the variety of cupcake recipes. To be honest, I’m not that much of cupcake/cake person, so you may not see much of that here. However, when I was pregnant with our precious little girl, I had an overwhelming craving for Chocolate Lava Cake or something similar to it. But, that’s another day (I think I’m hungry)..back to this soup. It’s a sure pleaser.
You can give me chicken, cheese, spice and flavor any day.

Chicken Tortilla Soup
From: Browneyedbaker

Ingredients:

2 tablespoons vegetable oil
¼ cup minced white onion
¼ cup mined Anaheim pepper (I omitted this and didn’t miss it)
1 clove garlic, minced
2 tablespoons cornstarch
4 cups chicken broth
1 cooked skinless, boneless chicken breast, cut into bite-size piecesn (I used 2 chicken breasts.)
1 cooked skinless, boneless chicken thigh, cut into bite-size pieces
8 ounces mild cheddar cheese, shredded
3 (6-inch) corn tortillas, minced
2 tablespoons lime juice
¼ cup canned diced tomatoes (Rotel or stewed tomatoes work too)
½ teaspoon ground cumin
½ teaspoon ground cayenne pepper
¼ teaspoon oregano
¼ teaspoon salt
Tortilla strips, optional, for garnish

Directions:

1. In a large saucepan or Dutch oven, heat the vegetable oil over medium-low heat. Add the minced onion, pepper, and garlic and cook slowly, stirring occasionally, for 15 minutes, or until the minced onion begins to turn translucent.

2. Whisk the cornstarch into the chicken broth, then add the broth mixture to the pot, along with the chicken, cheddar cheese, minced tortillas, lime juice, diced tomatoes, cumin, cayenne pepper, oregano, and salt. Increase the heat to medium while stirring constantly to help the cheese melt. When the soup begins to bubble, reduce the heat to medium-low and simmer for 20 minutes. Serve the soup topped with tortilla strips and extra shredded cheese.

Serves 4 generously

***The cayenne pepper does give it a kick, so if you don’t like spice or want to limit it just had 1/4 tsp.***

Advertisements

About believerbites

I'm a stay at home mom that knew very little about cooking and baking prior to being married a few years ago. Now, I love to be in the kitchen creating 'works of art' for your palate and sharing what I've found with whoever is interested. I'm not a fan of mushrooms, overly sweet treats, black licorice or strange cheese. My husband attributes my love for experimenting in the kitchen with my background in Biology and Chemistry. Maybe he's right (shh!), he usually is. Happy Cooking!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: