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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