Saturday, January 29, 2011

Chicken Tortilla Soup

32 oz. chicken broth
2 chicken breasts, cooked and shredded
1 onion cooked
1 or 2 bell peppers, cooked
2 cloves minced garlic, cooked
1 can diced chilis
1 jar of salsa, your choice
1 can Mexican stewed tomatoes
1 can black beans
1 can pinto beans
1/2 tsp oregano
kosher or sea salt to taste
pepper to taste
grated cheese
tortilla chips

Optional (for spice!):
1 poblano pepper, chopped sauteed
1 jalepeno chopped, sauteed
2 plum tomatoes chopped and oven roasted
1 tsp chili powder
1 tsp cayenne powder
1 tbs lime juice

Place pot on medium heat, pour in chicken broth. Add onion, bell peppers, chilis, minced garlic, optional ingredients. Pour in salsa and Mexican stewed tomatoes. Add chicken and beans.

To serve:
Layer chips, then cheese then soup.

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