TORTILLA SOUP WITH UNDERCOVER VEGGIES! RECIPE - FOOD.COM

Tortilla Soup With Undercover Veggies! Recipe - Food.com image

Provided by @MakeItYours

Number Of Ingredients 22

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2 teaspoons olive oil
1 medium onion, chopped
4 stalks celery, chopped
2 small zucchini, sliced 1/2-inch thick (can substitute yellow squash)
4 garlic cloves, minced
1 medium jalapeno pepper, chopped (for milder spiciness, substitute one 4-oz can of fire-roasted green chilies or Rotel)
1/2 medium green pepper
4 small boneless skinless chicken breasts
2 cups frozen corn (can use regular frozen corn or Southwest blend)
1/2 cup dry white wine or 1/2 cup water
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
4 (14 ounce) cans chicken broth
2 (14 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce (or 1 can tomato paste)
1 (14 ounce) can black beans, drained
tortilla chips
shredded cheddar cheese or monterey jack cheese
sour cream
guacamole or sliced avocado

Steps:

Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
Add all the rest of the ingredients to the large pot and bring to a boil.
After about 15 minutes, remove the chicken breasts and shred. (Two forks work well to pull the chicken apart!).
Return shredded chicken to the pot and simmer an additional 45 minutes.
Serve, topped with desired toppings.