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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from St. Mary Eighth Grade Class, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. chicken thighs, skin removed
3 c. water
2 - 14 1/2 oz. cans fat-free reduced-sodium chicken broth
1 - 15 oz. can black beans, rinsed
1 - 15 1/4 oz. can kernel corn
1 - 14.5 oz. can diced tomatoes with green chiles
1/2 t. ground cumin
1/2 t. dried oregano
1 c. crumbled tortilla chips
1/2 c. chopped cilantro
lime wedges
tortilla chips
Directions:
Directions:
Bring chicken and water to a boil in a large saucepan.
Reduce heat, cover and simmer 25 minutes or until chicken is cooked.
Remove chicken to cutting board; let cool slightly.

Meanwhile, add broth to pot; bring to a boil.
Stir in beans, corn, tomatoes, cumin and oregano, and bring to a simmer.
Simmer 5 minutes for flavors to blend.

Meanwhile, pull chicken meat from bones and shred.

Stir chicken and tortillas into soup; cook 1 minute to slightly soften tortillas.
Remove from heat and stir in cilantro.
Personal Notes:
Personal Notes:
I add more cumin and oregano.

 

 

 

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