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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from The Tuinstra Family Cookbook, 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 container Jack's Salsa (mild)
3 cloves garlic, minced
1 tbsp olive oil
2 tsp chili powder
1 tsp dried oregano
1 can (10.5 oz) cream of chicken soup
1 1/4 c water
1 pkg frozen Green Giant White Corn
1 can (4 oz) chopped green chilie peppers
1 can (15 oz) black beans, rinsed and drained
1/4 c chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
Crushed tortilla chips
Shredded Monterey Jack Cheese
Chopped green onions
Avocado
Directions:
Directions:
In medium stock pot, heat oil over medium heat. Add garlic; saute. Stir in salsa, chili powder, oregano, soup, and water. Bring to a boil, and simmer 5 to 10 minutes. Stir in corn, chilies, beans, cilantro, and chicken. Simmer 15 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

 

 

 

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