Chicken Tortilla Soup

2 tablespoons olive oil
1 small brown onion, diced small
2 cloves garlic, minced
1 each green and red bell pepper, diced
1 1/2 teaspoon cumin
1 teaspoon chili powder
salt and pepper, to taste
1 10oz can Rotel Diced Tomatoes & Green Chilies
4 cups chicken broth
3 tablespoons tomato paste
3 cups water
chicken breast meat (from grocery store roasted chicken)
3 tablespoons cornmeal
6 corn tortillas, cut into small strips
 
In large stock pot, saute onion in olive oil over medium low heat until soft (about 5 minutes);  Add garlic, green and red peppers and saute 3 minutes more.  Sprinkle seasonings over vegetables, then stir in Rotel, chicken broth, tomato paste and water.  Bring to a boil and reduce to a simmer.  Simmer for at least 30 minutes, slightly covered.  Add chicken meat.  Put cornmeal in a small cup and stir small amount of hot water in to make a loose paste or slurry.  Pour in to soup.  Put tortilla strips into soup.  Simmer for 10 minutes or so, as it will thicken up.  Serve it with sour cream, avocado, cheddar and jack cheese, etc as toppings. 
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