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Tuesday, March 31, 2015

Chicken Tortilla Soup

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 6
  • 4 tablespoons butter
  • 1 teaspoon garlic, minced
  • 1 large onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 2 tablespoons flour
  • 3 (14 ounce) cans chicken broth
  • 2 cups heavy whipping cream
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 (15 1/2 ounce) jar chunky salsa
  • 6 boneless skinless chicken breasts
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 tablespoon ground cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cayenne pepper (less if you don't like spicy)
  • 1 (1 1/3 ounce) package dry fajita seasoning mix
  • corn tortilla chips, for garnish
  • tony chacherie seasoning

Recipe

  • 1 lightly season chicken breasts with tony chacherie seasoning to taste.
  • 2 melt butter in large heavy stockpot over medium heat.
  • 3 lightly brown chicken breasts in butter.
  • 4 when lightly browned remove and set aside.
  • 5 in stockpot add onions and bell pepper.
  • 6 saute' until soft, about 30 minutes.
  • 7 add flour and stir well, cooking for about 3 minutes.
  • 8 add all remaining ingredients except heavy cream and chicken.
  • 9 bring to a simmer.
  • 10 while waiting for mixture to come to a simmer, coarsely chop reserved chicken and add to pot.
  • 11 simmer covered for 30 minutes.
  • 12 add heavy cream and gently simmer for 10 minutes.
  • 13 serve in individual bowls with crushed tortilla chips on top.

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