Chicken Tortilla Soup
Ingredients
- 1 ¼ Lb Bonless, Skinless Chicken Breast
- 1 Tsp Salt
- ½ Tsp Pepper
- 4 Cups Chicken Broth
- 1 Tbsp Canola Oil
- 1 Chopped Onion
- 1 Chopped Jalapeno
- 3 Cloves Chopped Garlic
- 1 Tsp Chili Powder
- 1 Tsp Ground Cumin
- 1 Can Tomatoes with diced green chiles (14.5 oz)
- 1 ⅓ Cups Milk
- 1 Can Black Beans Drained/Rinsed (15 oz)
- 1 Cup Corn
- ⅓ Cup Sour Cream
- ⅔ Cup Heavy Cream
- Garnishes: Shredded Cheese, Diced Avocado, Cilantro, and Tortilla Chips
Cooking Instructions
- Preheat Oven to 350 degrees
- Season Chicken with salt/pepper
- Place chicken in greased baking dish
- Pour 1 cup of broth over the top
- Bake 45 minutes, or until done
- Once chicken is cooked, shred the meat
- Heat oil in large pan over medium heat
- Add onion, jalapeño, and garlic
- Cook until tender
- Add chicken broth, chili powder, cumin, and tomatoes
- Whisk in the milk with veggies
- Cook over medium-high until the mixture boils and thickens
- Stir in the chicken, black beans, and corn
- Then reduce to low heat
- Stir in sour cream and heavy cream
- Serve with garnishes!
