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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from A Legacy of Food, Family and Love, 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 tblsps olive oil
1 medium-large onion, cut into small dice
4 garlic cloves or minced garlic
4 tsps chili powder
2 tsps oregano
2 28 oz cans crushed tomatoes (can use fire-roasted)
1 quart chicken broth
1 16 oz frozen corn
2 15.5 oz. cans black beans
4 cops shredded, cooked chicken
1/2 cup fresh cilantro or 2 tblsps dired
Tortilla chips, serving suggestion
2 4 oz cans, green chilies (optional)
Directions:
Directions:
Heat oil in large soup kettle over medium high heat. Add onions, saute until tender, about 4 minutes. Add garlic, chili powder and oregano. Saute 1 minute longer. Add tomatoes, broth, corn, chilies, beans and chicken. Bring to a simmer. Reduce heat and simmer partially covered to blend flavors for about 25-30 minutes. Stir in cilantro, let stand a few minutes. After cooling, the soup can be refrigerated for up to 3 days. Serve warm with tortilla chips or over rice or pasta.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Have made this for family get togethers, regular meals, pot luck suppers at church, work, etc. And everyone loves this recipe!!

 

 

 

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