Tortilla Soup With Undercover Veggies!
photo by Faux Chef Lael
- Ready In:
- 1hr 20mins
- Ingredients:
- 22
- Serves:
-
10-12
ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 4 stalks celery, chopped
- 2 small zucchini, sliced 1/2-inch thick (can substitute yellow squash)
- 4 garlic cloves, minced
- 1 medium jalapeno pepper, chopped (for milder spiciness, substitute one 4-oz can of fire-roasted green chilies or Rotel)
- 1⁄2 medium green pepper
- 4 small boneless skinless chicken breasts
- 2 cups frozen corn (can use regular frozen corn or Southwest blend)
- 1⁄2 cup dry white wine or 1/2 cup water
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1⁄4 teaspoon cayenne pepper
- 4 (14 ounce) cans chicken broth
- 2 (14 ounce) cans diced tomatoes
- 2 (8 ounce) cans tomato sauce (or 1 can tomato paste)
- 1 (14 ounce) can black beans, drained
-
Toppings (optional)
- tortilla chips
- shredded cheddar cheese or monterey jack cheese
- sour cream
- guacamole or sliced avocado
directions
- Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
- Add all the rest of the ingredients to the large pot and bring to a boil.
- After about 15 minutes, remove the chicken breasts and shred. (Two forks work well to pull the chicken apart!).
- Return shredded chicken to the pot and simmer an additional 45 minutes.
- Serve, topped with desired toppings.
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Reviews
-
I'm happy to be the first to review this wonderful soup recipe. It is delicious and so easy to prepare. I wasn't sure if I'd like the addition of zucchini but I loved it. The flavor combinations are great. I enjoyed it with crumbled tortilla chips on top. Yummo! Thank you for sharing. This recipe is going into my 'best of the best file'. Made for the Bargain Basement tag game in the Cooking Games with Friends forum.
RECIPE SUBMITTED BY
Faux Chef Lael
Meridian, Idaho
I'm an artist and I work from home, so I love to have the smell of something delicious cooking in the background while I'm working. Cooking is the way that I show love to my family and friends -- I get that from my Southern grandma, who always made amazing meals for our large extended family. Since I learned to cook from her, I always end up making meals that could feed a small army. Down home, old fashioned, comfort foods that make lots of leftovers are my specialty.
I love to eat any kind of ethnic food but I'm just learning to cook from different cultures. My favorite place in the world is New Orleans, so I love to make Cajun and Creole food. I call myself the Faux Chef because I don't have the talent to be a chef but I try really hard. My problem is, I never measure anything (thanks, Grandma!) which makes me TERRIBLE at baking.