Yesterday we residents of Southern California were treated to our first real day of Fall. The air was crisp and clean, and after a long morning at home, I decided to venture out to gather the ingredients that I needed to make a big pot of soup for dinner. I used the following recipe, and it turned out wonderfully! Hopefully you can do the same. Enjoy!
3 Chicken Breasts cut up into chunks
1 medium onion diced
2 Tablespoons minced garlic
2 tablespoons chili powder
2 tablespoons oil
1/2 packet taco seasoning
3 cups Chicken broth
1 15 ounce can diced tomatoes
1 small can diced green chilies
1 can pinto beans
corn tortillas or chips
shredded cheese, sour cream,avocado- for garnish
Heat the oil in large soup pot to med-high heat. Add chicken, cook until browned. Next, add onions-cook until tender. Add seasonings-garlic,chili powder, taco seasoning. Stir well. Pour in the chicken broth, and cook until boiling. Turn soup down and add the tomatoes,chilies and beans, all undrained. Simmer for 15-20 minutes.
While sooup is simmering, cut 7 tortillas into thin strips and bake in a 375 degree oven, or fry until crisp.
Serve soup in individual bowls, top with tortilla strips or chips, cheese,cilantro,sour cream and avocado.
(I doubeled the amount of chicken broth, as I thought that we needed more than the three cups, and used the entire packet of taco seasoning...