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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from The Sandberg 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 c. pinto beans, Dried
2 Tbsp. chicken bouillon
1 tsp. cilantro, dried
½ tsp. garlic powder
½ tsp salt
1 14-oz. can tomatoes, stewed
¼ c. dried onion, chopped or minced
2 tsp. lemon pepper
1 tsp. sugar
½ tsp. ground cumin
10 c. water
1 4-oz. can green chilis, diced
9 -12 oz, chicken thighs (or breasts, but thighs will be more tender), boneless/skinless

Optional garnishes: shredded cheese, freshly chopped cilantro, black olives, sliced or chopped avocado, crushed tortilla chips, sour cream/plain yoghurt
Directions:
Directions:
Place beans in 2-3 quart sauce pan. Add enough water to cover by one inch. Bring to boil over high heat. Reduce heat and simmer, covered, for 5 minutes. Turn off heat and let sit one hour, covered. Drain.

Combine beans, water, tomatoes and chili in a 6-8 quart pot. Bring to boil over high heat. Cover and reduce heat. Simmer for 30 minutes. Add chicken, and all spices. Simmer, covered, for additional 30 minutes. Remove cooked chicken, and shred. Add rice. Return soup to simmer. Cover and cook for 20 minutes or until rice is tender. Add shredded chicken and heat thoroughly. Crush tortilla chips over each serving and garnish as desired.

 

 

 

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