Chicken Tortilla Soup
Ingredients
- 2 lbs chicken breasts
- 1 green pepper (chopped)
- 1 medium onion (chopped)
- 2 tbsp olive oil
- 2 cans chopped green chilis
- 5 c chicken broth
- 1 c beef broth
- 2 cans Mexican Rotel
- 1 clove garlic (minced)
- Monterey jack cheese
- Tortilla chips
Instructions
- Cook 2 lbs chicken breasts and cut into cubes.
- While the chicken is cooking, heat 2 tbsp olive oil and sauté 1 clove garlic (minced), 1 medium onion (chopped), and 1 green pepper (chopped).
- In a large soup pot, add 5 c chicken broth, 1 c beef broth, 2 cans chopped green chilis, 2 cans Mexican Rotel, cubed chicken, and sautéed vegetables. Stir well to mix.
- Simmer for at least 30 minutes.
- Just before serving, remove some broth and mix with corn starch to thicken slightly.
- Serve with Monterey jack cheese and Tortilla chips.
Notes
Typically we will omit the beef broth and let it simmer a little longer (hour or more) to let the flavors combine.