Chicken Tortilla Soup- #mamasarajcooking #homemade #chickenrecipe #soup #comfortfood

Chicken Tortilla Soup- This is full of flavor, easy to prepare and makes the house smell amazing. A perfect fall recipe & one that feeds a crowd. Prep Time 30 minutes Cook Time 1 hour (the longer it simmers the better) Servings 12 approx. Ingredients 3 tablespoons butter 1 yellow onion diced 1 red pepper diced 1 green pepper diced 3 serrano peppers (optional) 2 cloves garlic 2 teaspoons salt divided 2 lbs boneless skinless chicken breasts about 2-3 breasts 4 cups chicken broth 1 15 ounces red enchilada sauce 1 can diced green chilis 2 teaspoons cumin 1 teaspoon chili powder 1 teaspoon oregano 1 tablespoon taco seasoning 1 1/2 cups half-and-half or heavy cream if desired, for a creamier soup 2-3 tablespoons flour or cornstarch if desired to make a thicker soup 1 can pinto beans drained, optional 1 can of garbanzo beans 2 cups frozen corn optional, do not use canned 1/2 cup fresh cilantro chopped, for garnish 1 avocado diced for garnish Instructions Melt butter in a saute pan over medium heat. Season peppers, onion, and garlic with 1 teaspoon of salt and saute until they are tender. Cut and cook chicken breasts, I used chili oil and added some smoked paprika, garlic pepper. Add chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, cooked chicken and remaining 1 tsp salt. Cook for at least 30 minutes Then add any of the optional ingredients that you wish to use such as corn or beans. If you'd like a creamier soup, add 1-2 cups of heavy cream now. For a thicker soup, whisk 2-3 tablespoons of flour or cornstarch to the heavy cream before stiring into the soup. Cook for another 1 hour. Serve with your choice of ganishes such as fresh chopped cilantro, sour cream, and tortilla strips. Enjoy!