BEST EVER CHICKEN TORTILLA SOUP

Best Ever Chicken Tortilla Soup image

Provided by Deni Elwood

Time 2h15m

Number Of Ingredients 14

1 lb boneless skinless chicken breasts
1 box chicken stock or broth (32 oz)
1 can(s) ranch style beans (15 oz)
1 can(s) black beans, drained and rinsed (15 oz)
1 can(s) Mexi-corn, drained (11 oz)
1 can(s) mild green chiles (4 oz)
4 oz cream cheese, room temp
1 c shredded Pepper Jack cheese
2 Tbsp ground cumin
1 tsp cayenne pepper
salt and pepper, to taste
chopped green onions for garnish
tortilla chips, for garnish and thickening
shredded Pepper Jack cheese, for garnish

Steps:

1. Season chicken with salt, pepper, garlic salt, and cumin. Cook in a frying pan with a splash of olive oil over medium heat. Turn as it browns. Cook through and then remove from heat.
2. In a soup pot or crock pot add broth, drained beans, drained Mexi-corn, room temp cream cheese, and chiles. Season with cumin, cayenne pepper, salt and pepper and bring to a boil.
3. Shred cooled chicken or cube. Add to the soup pot. Add shredded Pepper Jack cheese; season with salt and pepper to taste. Simmer for at least 2 hours for a great blending of flavors. I simmer mine for 4-8 hours.
4. Chop the green onions, shred the Pepper Jack cheese. Sprinkle some crushed tortilla chips, then shredded cheese and onions on top of soup when serving.