CHICKEN TORTILLA SOUP

Chicken Tortilla Soup image

Provided by Helene Mulvihill @WeBakeinTX

Categories Chicken

Number Of Ingredients 23

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1 large onion, chopped
4 large carrots, chopped
2 tablespoon(s) minced garlic
- canola oil
4 - boneless chicken breast
1 teaspoon(s) paprika
2 tablespoon(s) cumin
1 teaspoon(s) cayenne pepper
2 tablespoon(s) chili powder
1 teaspoon(s) black pepper
1 package(s) taco seasoning mix
- salt, to taste
1 - fistfull of chopped cilantro
1 - fistfull of parsley
1 gallon chicken stock plus bullion cubes to taste
4 to 6 - white mushrooms, sliced
1 large zucchini, cut into bite sized pieces
2 can(s) green giant mexicorn or southwestern corn
3 can(s) (14 1/2 oz) diced tomatoes (i used hunts fire roasted with garlic)
2 can(s) chopped green chilis
2 cup(s) white rice, uncooked
- ~~~spicy corn chips~~~
- sliced avacado, shredded mexican blend, chopped fresh cilantro

Steps:

In hot fry pan, sautee onions, carrots, and garlic for 2 to 3 minutes
add chicken in whole pieces, flash on each side of chicken, then add spices. cook for 1 minute, add about 1 to 2 cups of the stock
add mushrooms, zucchini, corn, tomatoes and chilis, adding more stock and heating it between each addition for a few minutes until all stock is in the pot.
bring soup to a boil, reduce heat, cover and simmer for 20 minutes or until chicken is cooked through.
with tongs, remove chicken from soup. add rice.
shred chicken and return to soup. bring to another boil, reduce and simmer for 20 minutes.
~~Spicy Corn Chips~~
in a hot fry pan with oil .. fry 8 to 10 thinly sliced soft corn tortillas. when golden brown remove from pan and drain on paper towels, immediately sprinkle with taco powder.
Serve soup with sliced avacado, shredded cheese and spicey corn chips on top!