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Receta Chicken Tortilla Soup
by trisha brooke

Chicken Tortilla Soup

Rich and satisfying!

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • I seldom use a recipe for anything more then a general idea. So feel free to change, adjust, and make it the way you like. That's what I do! :D
  • use precooked chicken breasts, about 1-1 1/2 good-sized pieces, shredded.
  • Set aside.
  • 2-3 tbsp veg. oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tsp. ground ancho chilis
  • 2 big tbsp. chili powder
  • 1 tsp. cumin
  • 20 can crushed tomatoes
  • 2-3 diced canned jalapenos (or fresh if ya got 'em)
  • 32 oz. chicken broth (I like the big box of College Inn)
  • 2 cups frozen corn
  • Shredded cheeses such as sharp cheddar or one of those Mexican blends I love so much.
  • Tortilla chips
  • Optional: I can dark red kidney beans, rinsed and drained

Direcciones

  1. Sautee onion and garlic in oil till very tender. Stir in the spices and cook for a minute. Add remaining ingredients except for chicken and cook for 30-45 minutes (sometimes I cook it for way longer, so don't put the corn in too soon.)
  2. Stir in shredded chicken , heat through.
  3. Ladle the soup into bowls. Top with the cheeses and tortilla chips and if you like a squirt of lime juice.