Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon olive oil
1 medium onion, chopped
4 cups chicken broth
2 10 oz. cans diced tomatoes, Rotel Brand , any flavor – see note
¼ cup salsa
1 clove garlic, minced
1 14.5 ounce can of pinto or kidney beans
3/4 cup frozen/canned (drained) or fresh (my favorite) corn
1 4.5 oz. can of chopped chilies
1/4 teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon pepper
2 cups cooked chicken or turkey, diced
1 cup crushed tortilla chips
Cilantro
1/4 cup Shredded Monterey Jack cheese
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Directions: |
Directions:1. Heat oil in medium/large size soup pot. Add onion and cook on medium heat until tender (about 3-5 minutes). Add tomatoes along with the juice in the can, broth, garlic, beans, corn, chilies, salsa, chili powder, salt, pepper and cumin in large pot; simmer 20 minutes. Add chicken or turkey; simmer 10 minutes. Top individual servings with tortilla chips, cilantro and cheese. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: You may want to use one can of mild and one can of hot Rotel. Two cans of the “hot” flavor may cause the roof of your mouth to blister. Or, if you prefer things calmer, just use two cans of mild.
You can also top this with sliced avocados and sour cream.
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