Jay Mac’s Chicken Tortilla Soup
INGREDIENTS:
2 tablespoons of butter
1-2 lbs of chicken cut into cubes
1 red onion chopped or diced
1 yellow onion chopped or diced
3 jalapeno pepper chopped
6 clove garlic pieces sliced
1 cup chopped cilantro
4 cups chicken broth
2 cans black beans
1 cup of yellow corn (frozen or canned)
1 large can of green enchilada sauce
1 cans diced tomatoes
4 tablespoons of cumin
1 packet of dry ranch mix
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons of honey
DIRECTIONS:
In a saucepan, add 2 tablespoons of butter, ½ of the yellow onion, ½ of the red onion, 3 garlic cloves, saute over medium heat until the onions and garlic are nice and browned.
Add ranch mix, salt and pepper, mix and cook for 4- 5 minutes, then add broth.
Remove from heat and set pan aside.
In a large heavy-bottom pot brown chicken. Add canned tomatoes and the rest of the yellow & red onion garlic, jalapeno peppers (remove seeds for jalapeno pepper) garlic and cilantro, cook for 4-5 minutes.
Add contents of the saucepan to the pot and stir to combine.
Allow soup to simmer over low to medium heat for about 40 to 45 minutes. Stir frequently to keep the soup from scorching.
Topping Suggestions:
Shredded Cheese
Sour Cream
Fresh Avocado
Fresh Diced Onion
Cilantro
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