Chicken Tortilla Soup a la Chez Peavy
1 tsp olive oil
1 cup chopped onion
2 garlic cloves, minced`
2 chicken breasts, nuked for 20 minutes in water to cover; skim and
reserve the broth
1 cup frozen whole-kernel corn`
1 cup cooked black beans, black-eyed peas, or pink chili beans, or
all of these, combined
1/4 cup dry white wine
1 packet of McCormick's taco seasoning
1 Tbsp minced, seeded jalapeno pepper (or suit your own taste)
1 tsp ground cumin
1 tsp Worcestershire sauce
1/2tsp chili powder (or suit your own taste)
two 14.5 oz. cans chicken broth, or use the reserved broth from
one 14.5 oz. can diced, peeled tomatoes with juice
one can Campbell's condensed cream of tomato soup
a big bag of tortilla chips. You will need to crush about 20, and
toast them in a toaster oven. Put them in the soup bowls before
adding soup and serving.
chopped green onions and chili peppers
(We like to add a dollop of sour cream and chopped scallions and
chilis when we serve the soup. Depending on how much chicken, broth,
and the variety of beans you add, this can serve anywhere from 6
to ?? people. (My grandson is wild about this stuff; I always get
hugs and kisses for making this for him.)
heat oil in soup pot over medium-high heat. saute onions and garlic
for 2 minutes. Stir in the chicken and nextingredients, except for
tortilla chips and toppings, and bring to a boil, slowly. Let simmer
1 hour over reduced heat.
Toast the crushed tortilla chips and then put about 1/2 cup into each
soup bowl. I sometimes like to add a bunch more to the soup pot,
because it thickens the sauce and makes it nice and mellow. Or you
can thicken it with a little bit (1/4cup) of masa, instead.
Mince green onions and chili peppers for topping. Serve with a
dollop of sour cream, and/or shredded taco cheese.
Bon Appetit, Amigas!