Chicken Tortilla Soup

We made Anne’s recipe and added a serrano pepper and it was like liquid fire.

(copied in case original goes down...)

Chicken Tortilla Soup

Cook three chicken breasts and cool, then shred into bite size pieces and set aside (use a grill pan, poach, or buy a rotisserie chicken).

Saute in large deep skillet until soft:

  • 3 T. extra virgin olive oil
  • 1 diced onion
  • 1 green bell pepper
  • 3 cloves minced garlic (add last so it doesn’t burn)

After the vegetables are barely soft, add to the pan:

  • 4 cups of chicken stock
  • 1 can petite diced tomatoes (with liquid)
  • 1 T. tomato paste
  • 1 t. Chili powder
  • 1 T. Hot sauce (I like Sriracha Chili sauce, you can get it most anywhere, or Tabasco works too)
  • 1 T. Worcestershire sauce
  • 1 T. sugar
  • 1 can diced green chiles
  • Fresh ground pepper

Simmer until heated through then add:

  • Shredded Chicken
  • 1 C. frozen corn

Serve up and garnish individual servings with:

  • Chopped cilantro
  • Diced green onions
  • Sour cream
  • Cheddar cheese
  • Diced jalepeno (if you like the heat)
  • Tortilla strips (I didn’t have any when I took this picture so just pretend they are included!)