Chicken Tortilla Soup!

Today I thought I would do something a little different and share a recipe that was given to me by a coworker of my husband. Like the title says, it is a very yummy Chicken Tortilla Soup. Here is a picture with a little sharp cheddar sprinkled on top.

IMG_0625Here is the actual recipe. Don’t let this long list of ingredients scare you. Many of the items are probably in your fridge and pantry, since they are used in a multitude of dishes.

  • 1 tsp. olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 cups shredded cooked chicken breast (about 10 oz)
  • 1 cup frozen whole-kernel corn
  • 1/4 cup dry white wine
  • 1 Tbsp. chopped seeded jalapeno pepper
  • 1 tsp. ground cumin
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. chili powder
  • 2 (14 ¼ oz) cans of chicken broth
  • 1 (15.5 oz) canned diced peeled tomato’s, undrained
  • 1 (10 ¾ oz) can of condensed tomato soup

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sautè for 2 minutes. Then stir in chicken and the next 9 ingredients; bring to a boil. Finally, reduce heat and simmer for 1 hour. You can serve with tortilla chips and sour cream. My husband and I usually enjoy it with a slice of rosemary and olive oil bread. It was recommended to me to use a rotisserie chicken, since it contains more flavor. Bone Appétit!

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