(Creamy) Chicken Tortilla Soup Recipe
For The Soup:
1-2 Tbsp Olive Oil
1 lb Boneless Skinless Chicken Breast (season w/ garlic powder)
1 Onion Chopped
2 c. Reduced Sodium Chicken Stock
Taco Season Packet Bell
1 Ranch Dressing Season Packet
1 c. Water
1 can No Salt Added Petite Diced Tomatoes (slightly drained)
1 can Garlic & Onion Diced Tomatoes (slightly drained)
1-2 Tbsp Diced Jalapenos (optional)
For The Garnish (optional):
Tortilla Chip Strips (I buy the kind that are in the crouton/salad dressing aisle)
Sour Cream (I buy reduced fat)
Shredded Cheese (again 2%, reduced fat)
In a large stock pot heat oil on Med-Hi heat & add chicken breast. Cook for 4 minutes then flip. Cook for 2 minutes. Toss in onions and a little stock. Cover and let cook for another 2 minutes. Add enough stock to cover chicken & cover w/ lid. Reduce Heat to Med & cook 5-8 more minutes (depends on thickness of your chicken) until chicken is cooked through. Remove chicken from pot. Set aside.
Add all other ingredients to pot. NOTE: You can add as much or little water as you like – I do it to taste because I don’t like my stuff to be super salty – the season packets take care of that! Stir, cover & let simmer.
Shred chicken however you like to – with 2 forks or a really sharp clever. Return to pan. Let simmer for as long as you like – the longer the better.
WANNA MIX IT UP A BIT? If you want a creamy tortilla soup, add a cup of sour cream to the soup!
Garnish & enjoy!
This serves 4-6