"The belly rules the mind."--Spanish Proverb

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from Bolle 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!

Contributor:  
Contributor:  
Christine Hollman

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
1 large onion, chopped
2 medium carrots, finely chopped
2 T. minced garlic
3 c. lower-sodium chicken broth
1 (14 oz) can diced tomatoes, undrained
1 c. mild picante sauce
1 (15 oz) can ranch-style beans, undrained
1 (15 oz) can black beans, rinsed and drained
1 c. frozen whole kernel corn
1 t. ground cumin
1/2 t. black pepper
1/2 t. dried oregano leaves
1/2 t. chili powder
1/8 t. paprika
2 c. chopped cooked skinless chicken breast
1/4 c. chopped cilantro
tortilla chips
Optional; sliced avocados, shredded cheddar cheese, sour cream

Directions:
Directions:
Heat olive oil in a dutch oven over medium heat.
Add onion, carrots and garlic.
Cook until onion is tender, about 6 minutes.

Increase heat to high, and add broth, tomatoes, picante sauce, beans, corn and spices.
Bring to a boil. Reduce heat, cover and simmer 30 minutes.
Add chicken and cilantro.
Cook until thoroughly heated.

Ladle into soup bowls, and top with tortilla chips, and desired optional ingredients.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
Tips from our test kitchen:

If not serving immediately, add the cilantro at serving time for peak flavor.

 

 

 

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