Kick Ass Chicken Tortilla Soup
- March 30, 2019
- by
- Team-Chow
Chicken Tortilla Soup is always a favorite Tex-Mex dish and this one packs just the right punch. Flavor to the left, flavor to the right, this is straight up good chow. If you like soup, this recipe will leave you saying, “That was Kick Ass!”
Kick Ass Chicken Tortilla Soup
Chicken Tortilla Soup is always a favorite Tex-Mex dish and this one packs just the right punch. Visit choresandchow.com
Servings: 8 bowls
Ingredients
- 1 pound boneless chicken breast
- 2 cans great northern beans
- 1 medium onion
- 3 cloves of garlic
- ¾ bottle Sam Adams beer
- 1 cup milk
- 2 tablespoons chicken base
- 2 small jars diced green chilies
- 8 cups water
- ¼ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon oregano
- 1 tablespoon chili Powder
- 1 tablespoon cumin
- Couple shakes of salt
- 1 tablespoon flour
- 6 small flour tortillas
- 1 red bell pepper
- Chives to garnish
- Sour Cream
- Mexican Style Shredded Cheese
- Tortilla Chips
- Corn Bread
Instructions
- Cut up chicken into small chunks and season with pepper. Heat soup pot over medium high. Add a tablespoon of olive oil. Let oil heat up for about a minute. Add chicken and cook until golden brown. Remove and set aside.
- Cut up onion, garlic cloves, and red pepper into diced sized pieces, and sauté with a tablespoon of olive oil in same soup pot until soft.
- Quickly mix in chicken base, then add water and stir.
- Dump in the rest of the ingredients, including spices. (Don’t drain beans or chilies)
- Bring to a boil, and then turn to low, and simmer for 20 min.
- Meanwhile, heat tortillas directly on top of stove burner until slightly charred and cut into small strips.
- Toss strips into pot and simmer another 15 min.
- When done, top chicken tortilla soup with sour cream, chips and cheese. Garnish with chives. Serve with cornbread.
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