Chicken Tortilla Soup: Yumm-O!!

Ok, I have made some version of this soup many times before, just tossing in this and that spice here and there in various measurements, but this time it turned out so delish, I had to share! Try it out for a nice fall soup as the nights start to cool off a bit!

  • 3 Tbsp olive oil
  • 2 boneless, skinless chicken breasts, diced
  • 1/2 of a jalepeno, finely chopped
  • 1/2 of a yellow onion, diced
  • 1 Tbsp Cumin powder
  • 2 cloves garlic, crushed
  • 1 Tbsp salt, plus more for seasoning to taste
  • 1/4 Tsp Cheyenne pepper
  • 1 Tsp Chili powder
  • 1 15 oz. can chicken broth
  • 4 Tbsp flour
  • 3 cups milk
  • 1 baking potato, peeled and diced
  • 2 ears corn, shucked, and kernels cut off the cob
  • 1/2 cup shredded mexican cheese mix, plus more for garnish
  • Tortilla strips for garnish
  • Diced tomato for garnish

What to do:

Place the oil, chicken, jalepeno, garlic, onion, and all spices in a large soup pot; cook the ingredients until chicken has turned white and cooked almost all the way through. Stir in about a 1/4 cup of the chicken broth; then stir in the flour to form a paste; stir in the rest of the chicken broth and then the milk; stir very well and bring to a boil, stirring constantly; then reduce heat to low. Stir in the potato and corn; simmer for about 10 minutes, then stir in the cheese. Cover and leave to simmer on very low heat for about 20 minutes, or until the potatoes are soft and easily break with the poke of a fork. Stir frequently as to not allow the soup to burn on the bottom. Taste before serving- if it's too bland, add salt until it tastes delicious. Serve with tortilla strips, diced tomato, and shredded cheese on top. Enjoy!

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