Another Chicken Tortilla Soup Recipe |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Could be wrong, but decided to post so I would it where I can find it. The original of this recipe had a jalapeno chopped and seeded and a fresh tomato chopped. I changed it to a can of Rotel which was easier for me. Also, I add fresh chopped cilantro to my mood - usually a lot of it - I love it. Feel free to top with favorite toppings. Prep time is approx. Ingredients:
1 onion, chopped |
1 green pepper, chopped |
2 garlic cloves, chopped |
1 tablespoon oil |
1 (10 ounce) can rotel tomatoes |
1 (14 ounce) can beef broth |
1 (14 ounce) can chicken broth |
1 1/2 cups water (or more, depending on how hot you want it!) |
1 1/2 cups tomato juice (i use v-8) |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon salt (or to taste) |
1/4 teaspoon pepper (or to taste) |
2 teaspoons worcestershire sauce (i use lea & perrin's) |
2 tablespoons steak sauce (if i don't have on hand, i use allegro marinade) |
fresh cilantro, chopped (to taste, i have also used about 1 tablespoon dried but add that when i saute the onions) |
1 lb chicken breast, cooked and shredded |
tortilla chips |
grated cheese (i use co-jack) |
Directions:
1. Saute onion, peppers and garlic in oil until soft. Add all of the rest except your add ins. Cover and simmer for at least an hour after bringing to a boil. Break up tortilla chips or can use corn tortillas cup into strips. I prefer the chips! Top with cheese!
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