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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from Hermesch Family Favorites, 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:  
2 tbsp. olive oil
1 large onion, chopped
2 medium carrots, finely chopped
2 tbsp. minced garlic
3 c. chicken broth
1 (14 oz.) can diced tomatoes, undrained
1 c. mild Picante Sauce
1 (15 oz.) can ranch style beans, undrained
1 (15 oz.) can black beans, rinsed and drained
1 c. frozen corn
1 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/2 tsp. chili powder
1/4 tsp. paprika
2 c. chicken, cooked and chopped
Directions:
Directions:
Heat olive oil in a dutch oven over medium heat. Add onions, carrots, and garlic. Cook for about 6 minutes or until the vegetables are tender. Increase heat and add chicken broth, tomatoes, picante sauce, beans, corn, and spices. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Add the chopped chicken and cook until the chicken is thoroughly heated.

Ladle into soup bowls and top with tortilla chips, cheese and sour cream, if desired.

 

 

 

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