Spicy Chicken Tortilla Soup
Amy teitscheid
ingredients
- 1 cup chopped onion
- 2 cloves garlic
- olive oil
- 6 medium zucchini, sliced and quartered
- 8 cups water
- 6 chicken boneless, skinless chicken breasts
- 1 16 oz. can stewed tomatoes, undrained
- 1 can Ro-Tel tomatoes with green chilis
- 1 15 oz. can tomato sauce
- 2 12 oz. can whole kernet corn, undrained (I like shoepeg)
- 3 or more tsp. cumin to taste
- 4 chicken buillion cubes
- salt, pepper and cayenne pepper to taste
- Tortilla chips
- Shredded monterey jack cheese
directions
- 1
To make broth, boil chicken breasts in 8 cups water until chicken is done. Remove chicken, allow to cool, then shred. Add buillion cubes to broth.
- 2
Saute onion and garlic in oil and then add that and zucchini, chicken and all remaining ingredients except for tortilla chips and cheese to broth. Bring to a boil. Cover and simmer 30 minutes.
- 3
When serving add broken chips and cheese on top as desired.
notes
My kids really like this soup and we often have it on Christmas Eve with cornbread.
Source: Sue Gregor
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