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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from Anita Recipe..Right Now!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kent Daniels

Category:
Category:

Ingredients:  
Ingredients:  
64 oz chicken broth (Knorr chicken soup base is fine for this, but if you've got real, use it)
2 cups diced cooked chicken (light and dark)
1 can pinto/chili beans
1 can petite diced tomatoes
2 can Rotel tomatoes and chilies
1 cup frozen corn
1 cup diced bell pepper
1/2 cup diced onion
2 tsp minced garlic
2 Tbsp chili powder
1 tsp oregano
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp allspice

grated cheese
tortilla chips
chopped cilantro
sour cream
sliced jalapenos
salsa

Directions:
Directions:
In large pot, combine all ingredients down through the herbs and spices. Bring to a medium simmer and let cook for 20 minutes, stirring occasionally. Serve soup over tortilla chips in bowl, and top with cheese, sour cream, cilantro, salsa, and jalapenos if desired.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is really my favorite soup to make and eat. To mix things up, you can substitute a can of enchilada sauce for the Rotel, or add in a can of cream of chicken soup or a jar of nacho cheese sauce. We've tried them all, and they're all good.

 

 

 

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