Chicken-Tortilla Soup

I found this recipe many years ago in Cooking Light.  I altered the recipe to make it my own, but it remains essentially the same.  I crave the spiciness of this soup every time I get sick. 

1 Tbs Bacon Grease (or olive oil)

1 c chopped onion

2 cloves of garlic minced

3 cups of shredded, cooked chicken breast (about 1 lb)

1/4 c dry white wine

1 jalapeno pepper that has been seeded and chopped

1 tsp ground cumin

Salt and pepper to taste

1 tsp Worcestershire sauce

1/2 tsp chili powder

48 oz Chicken Broth

1 small can Hunts Petite Diced Tomatoes

1 can black beans

1 1/2 cups crushed tortilla chips

1/2 c sour cream

handfull of chopped cilantro

1.  Heat grease in a Dutch oven over medium-hjigh heat.  Add onion and garlic; saute 2 minutes.

2.  Stir in chicken and next 9 ingredients

3.  Bring to a boil, reduce heat and simmer one hour.

4.  Ladle soup into bowls; top with chips, sour cream and cilantro

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