Hauptgericht
Creamy Chicken Tortilla Soup
45 Min.Für 6Nutri-Score B€€
B
45 Min.
45 Min.Creamy Chicken Tortilla Soup
rezept von
Amy Doe Cooking
@amy_doe_cooking
4 Rezepte
5 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
yellow onion (diced)Obst & Gemüse1 Stück- jalapeño (diced)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse2 Stücke
Rotel diced tomatoes with green chiles (one can, undrained)Vorräte400 g
corn (one can, drained)Vorräte285 g- black beans (one can, rinsed and drained)Vorräte400 g
tomato pasteVorräte15 ml
ground cuminGewürze5 ml
taco seasoning (one packet)Gewürze30 g- chicken brothVorräte1,2 Liter
Cholula hot sauce (a couple of shakes)Andere10 ml
chicken breasts (boneless, skinless)Fleisch2 Stücke
cheddar cheese (shredded)Milchprodukte200 g
cream cheese (softened)Milchprodukte115 g
pro Portion
Nährwerte
286kcal
- Kohlenhydrate
- 22 g
- Eiweiß
- 22 g
- Fett
- 13 g
was Sie verwenden
Utensilien
Kochtopf- Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Sauté the onion and jalapeño
- In a large pot, add the diced yellow onion and diced jalapeño.
- Cook, stirring, until softened.
- Schritt 2
Add the garlic
- Add the minced garlic and cook until fragrant.
- Schritt 3
Add the canned goods and spices
- Add the Rotel, drained corn, rinsed and drained black beans, tomato paste, cumin and taco seasoning.
- Mix everything together.
- Schritt 4
Pour in the broth and hot sauce
- Add the chicken broth and a couple of shakes of Cholula.
- Stir to combine.
- Schritt 5
Simmer the chicken
- Add the chicken breasts and set the heat to medium.
- Partially cover the pot and bring to a boil.
- Cook until the chicken is cooked through.
- Schritt 6
Shred the chicken
- Remove the chicken from the pot and shred it.
- Return the shredded chicken to the pot.
- Schritt 7
Make it creamy
- Stir in the shredded cheddar and cream cheese until melted and smooth.
meistgekochte zuerst