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Incredible Chicken Tortilla Soup Recipe

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This recipe for Incredible Chicken Tortilla Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Malkey
Added: Saturday, October 11, 2008


2 TB olive oil
1 lg. onion, chpd.
2 med. carrots, finely chpd.
2 TB minced garlic
3 C lower-sodium chicken broth
1 (14oz) can diced tomatoes, undrained
1 C. mild picante sauce
1 (15oz) can ranch style beans, undrained
1 (15oz) can black beans, rinsed and drained
1 C. frozen corn
1 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. dried oregano leaves
1/2 tsp. chili powder
1/8 tsp. paprika
2 C. chpd. cooked skinless chicken breast
1/4 C. chpd. fresh cilantro
tortilla chips, optional
avocados, optional
shredded cheddar cheese, optional
sour cream, optional

Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and garlic. Cook until onion is tender, about 6 min. Increase heat to high and ad broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover and simmer 30 min. Add chicken and cilantro. Cool until thoroughly heated.Ladle into soup bowls and top with crushed tortilla chips, sliced avocados, shredded cheddar cheese, and sour cream, if desired.

Number Of Servings:
Number Of Servings:
serves 6




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