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Creamy Chicken Tortilla Soup
45 minPorcje: 6Nutri-Score B€€
B
45 min
45 minCreamy Chicken Tortilla Soup
przepis od
Amy Doe Cooking
@amy_doe_cooking
4 przepisy
5 importów
ugotowano 0 razy
czego potrzebujesz
Składniki
yellow onion (diced)Warzywa i owoce1 kawałek- jalapeño (diced)Warzywa i owoce1 kawałek
garlic (minced)Warzywa i owoce2 kawałki
Rotel diced tomatoes with green chiles (one can, undrained)Spiżarnia400 g
corn (one can, drained)Spiżarnia285 g- black beans (one can, rinsed and drained)Spiżarnia400 g
tomato pasteSpiżarnia15 ml
ground cuminPrzyprawy5 ml
taco seasoning (one packet)Przyprawy30 g- chicken brothSpiżarnia1,2 litry
Cholula hot sauce (a couple of shakes)Inne10 ml
chicken breasts (boneless, skinless)Mięso2 kawałki
cheddar cheese (shredded)Nabiał200 g
cream cheese (softened)Nabiał115 g
na porcję
Wartości odżywcze
286kcal
- Węglowodany
- 22 g
- Białko
- 22 g
- Tłuszcz
- 13 g
czego użyjesz
Przybory
Garnek- Płyta kuchenna
krok po kroku
Przygotowanie
- Krok 1
Sauté the onion and jalapeño
- In a large pot, add the diced yellow onion and diced jalapeño.
- Cook, stirring, until softened.
- Krok 2
Add the garlic
- Add the minced garlic and cook until fragrant.
- Krok 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.
- Krok 4
Pour in the broth and hot sauce
- Add the chicken broth and a couple of shakes of Cholula.
- Stir to combine.
- Krok 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.
- Krok 6
Shred the chicken
- Remove the chicken from the pot and shred it.
- Return the shredded chicken to the pot.
- Krok 7
Make it creamy
- Stir in the shredded cheddar and cream cheese until melted and smooth.
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