Chicken Tortilla Soup V2

• servings: Calories 375kcal
• active time: 10 minutes
• total time: 3 hours 10 minutes

Ingredients

1 small white onion, diced

1/2 small red onion, diced

1 large red bell pepper, diced

4-8 mini bell peppers, sliced (OR another bell pepper)

6 cloves garlic, minced or crushed

2 lbs boneless skinless chicken breasts (about 3 breasts)

1/2 cup dry white wine (like Chardonnay)

1 cup frozen corn

1 15 ounce can black beans rinsed and drained

1 4 ounce can mild green chilies

1 8 ounce can tomato sauce

1 14.5 ounce can diced tomatoes do not drain

1 tablespoon good quality taco seasoning

1 teaspoon cumin

6 cups chicken broth

kosher salt, to taste

2 tablespoons cilantro leaves chopped

1 cup tortilla strips or more if desired

Toppings such as sour cream, avocado, olives and shredded cheese

Directions

In a large pot or Dutch oven over medium high heat, add enough oil to cover the bottom of the pot. Add the onions and peppers, and cook, stirring occasionally, until translucent. Add the garlic and cook a minute or two more.

Add the spices and cook, stirring frequently, until very fragrant (don't let them burn).

Make some room in the pot, and add the chicken breast. Then the white wine. Raise the heat to high, and cook for several minutes to cook away the alcohol.

Add the corn, black beans, chilies, tomato sauce, tomatoes, taco seasoning, cumin and chicken broth. Stir to combine. Bring to a boil, then continue to boil for 15-20 minutes, until the chicken shreds easily.

Remove the chicken breasts from the pot and shred with two forks. Return the chicken to the pot. Reduce heat to medium low, and simmer for 30-45 minutes.

Stir in the chopped cilantro and ladle into bowls. Top with tortilla strips and any other toppings you desire. Serve immediately.