Creamy Chicken Tortilla Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a recipe I came up with after having a Mexican food craving on a cold winter day... a BIG hit with the family, my 3 yr old loves it and my hubby adds some roasted jalapenos to turn up the heat! Ingredients:
1 cup carrot (chopped small) |
1 cup red bell pepper (chopped small) |
1 cup yellow onion (chopped small) |
2 tablespoons minced garlic cloves |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
1 (26 ounce) chicken stock (i use swanson's brand) |
1 (15 ounce) can diced tomatoes (undrained and chopped smaller) |
taco seasoning |
2 large chicken breasts (poached and chopped small) |
1 cup milk |
1 (12 ounce) package mexican blend cheese (shredded) |
1 cup corn tortilla chips (crumbs) |
Directions:
1. In a large soup pan combine first seven ingredients on med-low heat about 10 minute until veggies are tender. ( I use a food processor to chop all veggies and chicken down to size saves on time.).
2. Add chicken stock to mixture and bring to a boil.
3. Add tomatoes, taco seasoning, chicken. Reduce heat to a simmer, stirring occasionally for 10-15 minutes.
4. Add milk, 8 oz. of shredded cheese, simmer about 5 minutes.
5. Add corn tortilla chips last right before serving.
6. Top with remaining cheese, sliced avocado and a dollop of sour cream (optional).
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