Talk about soup with a “WOW” factor, this one wins the title. The combination of spices, fire roasted tomatoes, and so much more , wakes up those taste buds.

Chicken Tortilla Soup

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

2 TBSP Olive oil
1 Large onion diced
2 TBSP minced garlic
2 Jalapenos Chopped small (seeds removed)
6 Cups Chicken Stock or Broth
1 Can Fire Roasted Tomatoes
1 Can Black Beans rinsed
1 Can corn drained
1 Cup chopped fresh cilantro
1 TBSP Taco seasoning
1 tsp Cumin
1 tsp Essence of Emeril
Salt & Pepper to taste
1 tsp Chili Powder
1/2 teaspoon chipotle powder
Juice of 2 limes or 3 TBSP Lime Concentrate
2 Large Chicken Breasts

Directions

Saute Onion in Olive oil til transparent
Add Garlic and peppers and sauté about 3 minutes.
Add remaining ingredients including chicken and bring to a boil.
Reduce heat to low and simmer for ½ hour to 45 minutes
Remove and shred chicken.
Add shredded chicken back to pot.
Heat and serve with following toppings
Toppings: Shredded Cheese, Sour Cream, Avocado slices, tortilla chips

Notes

Essence of Emeril is sold in the spice section of most grocery stores. If you choose to make a batch of your own, the recipe can be found on my website.