Chicken Tortilla Soup
- 3 boneless skinless chicken breasts
- 60 oz chicken broth (recommend low sodium)
- 2 cans (15oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 3 tbsp La Victoria (or similar) hot taco sauce
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 1 jalapeno, diced (or about a dozen slices)
- 3 tbsp garlic, minced
- 3 tbsp extra virgin olive oil
- 2-3 cups frozen corn
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp chili powder
- 1/2 tsp crushed red pepper
- Tortilla chips
In very large pot, sautee onion, bell pepper, jalapeno and garlic in olive oil until vegetables are soft.
Add broth, diced tomatoes, tomato sauce, hot sauce, corn and spices to pot. Also, add whole chicken breasts into pot. May also add black or pinto beans, if preferred.
Bring pot to a boil. After 15 minutes, remove chicken breasts from pot. Using forks, shred chicken or chop chicken into small chunks. Return to pot. Simmer for 45 minutes - 1 hour. Adjust spices to your liking.
Top with your favorite toppings -- tortilla chips, grated cheddar cheese, etc.