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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from Favorite American 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:  
3 boneless skinless chicken breasts
8 c. chicken broth (I use the water from the cooked chicken)
1 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (15-oz.) can corn
1 (15-oz.) can creamed corn
1 (15-oz.) can black beans, well-rinsed
1 (14.5-oz.) can diced tomatoes with green chiles (Rotel)
2 tbsp. roasted cumin powder
1 tbsp. chili powder
1/2 tsp. garlic powder
1 tsp. salt

For garnish:
Tortilla chips, Monterey Jack cheese, avocados, cilantro and/or sour cream
Directions:
Directions:
1) Simmer 3 boneless skinless chicken breasts in 8 cups of water for about 10 minutes. Remove chicken from water and shred with a fork. Skim fat off the chicken broth and return shredded chicken to pot.
2) Add in cans of corn, Rotel, and black beans. It is important to rinse the black beans well first or they will change the color of your soup to an unattractive blueish grey!
3) Add spices and cook for an additional 30 minutes.
I place a few tortilla chips on the bottom of the bowl, pour in soup, and then garnish with Monterey Jack cheese, avocados, cilantro and a dollop of sour cream. Delicious!

 

 

 

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