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Welcome to the Bri’s Heat Family! So excited that you’ve joined, here I make recipes simple, easy to recreate, and delicious! You can find me on various social accounts just look below for more information. 

YT & TikTok: Bri’s Heat 🔥 | Chicago, IL 📍
Foodie 📸 | Author 📖 | Mom💙
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Chicken Tortilla Soup

Start by prepping all ingredients. This consist of you chopping your onion, mincing your garlic, dicing jalapeño, dicing cilantro, and seasoning your chicken.

In a heated Dutch oven or pot, add in 1 tbsp of olive oil. Allow this to heat for 2 minutes on a medium to high heat.

Add chicken into heated oil and cook on each side for 2 minutes.

Remove chicken and set aside, it will not be finished just yet. .

In the same pan, turn it down to a medium heat. Add in your butter and allow to melt.

Add in onion and garlic and cook for 3 minutes, be sure to scrape the bottom of the pan and get all the flavor from the cooked chicken.

Add in chicken broth, water, and chicken bouillon cubes.

Add chicken back in and cook on medium heat for 10-12 minutes.

In your pot of broth, add in your can of beans, corn, rotel, tomato sauce, and your jalapeño.

Mix well and add same seasonings into the pot. Cover and allow to simmer while shredding your chicken.

Add shredded chicken, cream cheese, and cheese into the pot.

Cook down for 20 minutes, stirring occasionally.

Serve with avocado on top and crushed tortilla chips.

Regular Chicken Broth Container 32 oz for both 