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.