"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from Cooking on the Edge, 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!

Contributor:  
Contributor:  
Donna Jones

Category:
Category:

Ingredients:  
Ingredients:  
7 cups of chicken broth
1 1/2 lb. chicken breast, cut into small pieces
1 yellow onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped
1 medium zucchini, quartered lengthwise and sliced
1 tsp. chili powder
1 tsp. cumin
1 tsp. oregano
1/2 tsp. salt
pepper to taste

2 cups corn kernels
1 15 oz. can black beans, drained and rinsed
1 cup fresh tomato salsa (medium)
1/3 cup fresh cilantro, chopped

Toppings: sour cream, shredded cheese, lime wedges, chopped green onions, tortilla chips (crumbled)

Directions:
Directions:
Combine all in a pot. Cover and cook for 15 minutes. Reduce heat to medium low and add corn, black beans, and salsa. Cook for 30 minutes. Add 1/3 cup fresh cilantro and simmer an additional 5 minutes. Serve with toppings.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This freezes well. Or make and then transfer to crock pot to keep warm and serve with the toppings as part of a Mexican buffet.

 

 

 

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