Creamy Chicken Tortilla Soup by Cooking On The Ranch

olive oil, sweet onion, garlic, chicken breasts, chicken stock, ground cumin, tomatoes, tomatoes and green chile, cream corned, mexican oregano, chile powder, chili seasoning, poblano peppers, corn chips, salt pepper

Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min

– 3 tablespoons Olive oil
– 1 large sweet onion, chopped
– 4 cloves garlic, diced
– 2 pounds chicken breasts (boneless, skinless)
– 2 1/2 cups chicken stock
– 1 teaspoon ground cumin
– 15 ounce can chopped tomatoes (undrained)
– 10 ounce Can Rotel Original Diced tomatoes and Green Chile (undrained)
– 15 ounce can cream corned
– 1 teaspoon Mexican Oregano
– 1/2 teaspoon Chamayo Chile powder
– 1 teaspoon chili seasoning
– 3-4 Poblano Pepper (roasted, peeled and chopped)
– Corn chips, sour cream, diced avocado, cilantro (for garnish)
– salt/pepper to taste

Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min

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