I am so in the mood to prepare and enjoy those yummy autumn recipes. Thanks Flo for sharing last week!
Now, what is one of your family's favs? Send the recipe on...let all of us enjoy it.
This is one of our favorites, our Chicken Tortilla Soup recipe. Truly...the longer you let it simmer, including enjoying leftovers, this just gets yummier.
Hope you enjoy...now send me yours!
Serves 8
4 skinless boneless chicken breasts
2 cups chopped onion
1 tsp. olive oil
1 tsp. chili powder
1 tsp. minced garlic
1 tablespoon lemon juice
1 poblano pepper (seeded, chopped)
2 cups chunky salsa
½ tsp. ground cumin
16 oz. corn tortilla chips
4 (14.5 oz.) chicken broth
1 cup shredded Monterey
2 cups frozen corn kernels (mix w peppers)
Jack cheese
2 cans black beans (rinsed and drained)
1 cup sour cream
DIRECTIONS
1. Grill chicken breasts (do not overcook). Remove from grill, allow to “sit” for 10 minutes. “Tear or shred” chicken with hands. Over medium heat, sauté the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, poblano pepper, black beans and salsa. Reduce heat to low and simmer for about 30 – 40 minutes.
2. Break up tortilla chips into individual bowls and pour soup over chips. Top with Monterey Jack cheese and sour cream.
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