Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 (15 ounces) can of diced tomatoes
1-28 oz can of Fire Roasted Red Pepper strips
1 cup of corn
2 jalapeno peppers, seeded and finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon chopped cilantro
2 cups shredded cooked chicken
1 1/2 cups shredded Cheddar cheese
1 tablespoon vegetable oil
6 corn tortillas, cut into strips
Directions
Heat 1 tablespoon of oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and jalapeno peppers and cook, stirring, for 1 minute. Add broth, tomatoes, red peppers chili powder, and cumin. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Cover and cook for 20 minutes.
Toss the tortilla strips with 1 tablespoon oil and place on a sheet pan. Toast the strips in a 425-degree F oven until crispy, about 10 minutes.
Add chicken. Remove from heat. Add cheese and tortilla strips. Stir well. Return the pot to medium heat and cook until hot, 1 to 2 minutes.
Animalcouriers
Wonderfully deep and complex tastes.
Dorothy's New Vintage Kitchen
This sounds really delicious Jovina! All those beautiful spices are making me hungry!
For the Love of Cooking
One of my favorite soups!
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