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Chicken Tortilla Soup/ Chicken Nachos supreme Recipe

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This recipe for Chicken Tortilla Soup/ Chicken Nachos supreme, by , is from The Urey Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jane Urey via Katy Knopf


4 Chicken breasts
3 carrots
1 onion
3 sticks celery
4 chicken bouillon cubes
2 tbsp chili powder

2 cans San Marzano tomatoes
1 can black beans
1 can corn

The following day you can make supreme nachos:

1 can refried beans
Sour cream
Mexican Cheese
Nacho chips

Layer chips, tortilla soup mixture (not liquid) refried beans, avocado and cheese and repeat. Bake in oven 350 for 20 minutes.

Place chicken breasts in a pan and cover with water, bring to a boil.
Add carrots, onion and celery to pan with bouillon cubes and simmer till chicken cooked.

Remove onion, carrots and celery and discard. Keep the chicken broth heating.
Remove chicken and shred.
Add tomatoes, beans and corn to pan with chili powder.
Return shredded chicken to pan.
Reheat the soup.

Serve with nacho chips, avocado, Mexican cheese and a slice of lime or lime juice squeezed.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 mins prep 60 mins cook
Personal Notes:
Personal Notes:
This makes a lot and can be used for both soup and nachos. Add as much cheese and sour cream and avocado as you enjoy.




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