4 small boneless chicken breasts (or 3 larges ones)
1 14oz can corn kernels
1/2 cup water or white wine
2 teaspoons cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 14oz cans chicken broth (low sodium works great)
2 14oz cans diced tomatoes (unflavored works best)
2 8oz cans tomato sauce
Instructions
VARIATIONS TO HEAT
With just a little heat, good for small kids- Omit the chili powder, scrape the seeds and membrane out of the jalapeno and don’t use them
With medium heat- Use the entire jalapeno, but omit the chili powder
Spicy- Use the recipe as it is
Extra Spicy- Add extra cayenne pepper (another ¼ - ¾ teaspoon to recipe)
Sauté the onions, jalapeno, garlic and green pepper with the oil until they are soft in the large pot you will be cooking the soup in. Add a little salt and pepper at this stage if you’d like to (recipe is fine without them)
Add all the remaining ingredients (keep the heat on high as you do this) and bring to a boil.
After 15-20 minutes of boiling time, remove the chicken breasts and shred them (use 2 forks to get small shredded pieces)
Return the shredded chicken to the pot and simmer for an additional 45 minutes.
Serving
Suggestions
Tortilla chips (or strips) and shredded cheese added to bowl before adding soup to bowl (these are optional)
Originally Submitted
8/4/2009
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