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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from Ahart Family Recipes, 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 Rotisserie Chicken
1 - 2 Tablespoons oil
1 Medium Yellow Onion, chopped
1 Red Pepper, chopped
1 Garlic Clove, minced
1 teaspoon cumin
2 cans Northern Beans, drained
2 cans Shoepeg Corn, not drained
1 bottle of good green salsa
5-6 cups chicken broth
1 cup Half and Half or Heavy Cream (Totally depends on your diet philosophy ... I prefer cream)
Tortilla, cut in 1 inch strips
Monterey or Pepper Jack Cheese, shredded
Directions:
Directions:
1. Remove meat from rotisserie chicken, shred and set aside.
2,. Heat oil in stock pot. Sauté onion, red pepper, garlic clove and cumin until vegetables are just tender.
3. Add northern beans, shoepeg corn, green salsa, shredded chicken and chicken broth. Bring to a boil, turn down to simmer for 10-15 minutes. Add cream and just bring to boil. Remove from heat.
4. To serve, top with tortilla strips and cheese.

Even lazier version ... throw everything but the beans, half-n-half, tortilla strips and cheese in the crockpot for the day. Right before dining, add heated beans and half-n-half. Top bowls with tortilla strips and cheese.
Number Of Servings:
Number Of Servings:
6

 

 

 

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