Chicken Tortilla Soup

  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 medium jalapeno pepper, chopped
  • 1/2 medium green bell pepper
  • 4 boneless skinless chicken breasts
  • 1/2 cup dry white wine or water
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 56 ounces chicken broth
  • 28 ounce can diced tomatoes
  • 16 ounce can tomato sauce

Optional Toppings

  • tortilla chips
  • shredded jack and cheddar cheese
  • cilantro, chopped

 

  1. Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
  2. Add all the rest of the ingredients to the large pot and bring to a boil.
  3. After about 15 minutes, remove the chicken breasts and shred. (Two forks work well to pull the chicken apart).
  4. Return shredded chicken to the pot and simmer an additional 45 minutes.
  5. Serve, topped with crushed tortilla chips, cheese and cilantro if desired.