Chicken Tortilla Soup is delightful mix of chicken onion and cheese. Learn how to make/prepare Tortilla Chicken Soup by following this comfortable recipe.
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• 2 Cloves garlic
• 4 tbsp Margarine
• 1 1/2 lb Boneless, skinless chicken breasts
• 2 Large yellowish onions, cut down in 1 inch squares
• Cans chicken broth
• 1 Can whole stripped and chopped up tomatoes
• 2 Cans diced green chilies, drained
• 1 Can whole corn, drained
• 1 Bunch freshly green onions, chopped up
• 1/3 Bunch cilantro, chopped up
• 2 tablespoon Chili powder
• Garlic table salt
• Seasoned table salt
• Pepper
• Tortilla chips
• Grated Cheddar and Jack cheese
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| • | Heat 2 tablespoons margarine in a 6 one-fourth pan.
| | • | Dutch oven or stockpot and saute garlic for 1 to 2 minutes.
| | • | Season chicken breasts with broth, table salt and pepper
| | • | Sauté all over normal heat up for about 5 minutes, until breasts are cooked but not browned.
| | • | Dice the chicken into 1/2 inch blocks and set up aside. Add left over 2 tablespoons margarine into pot and stir to loosen any dripping.
| | • | Add onion squares, saute for about 2 minutes, until very soft but not browned.
| | • | Pour in chicken broth, tomatoes, chilies, and corn from cans, and then add diced chicken, green onions, cilantro, and chilli powder.
| | • | Simmer 15 to 20 minutes.
| | • | Chicken tortilla soup is ready.
| | • | Serve it with tortilla chips and cheese.
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