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CHICKEN TORTILLA SOUP

Source of Recipe

Austin Aggie


List of Ingredients

2 lb. chicken breast, browned or roasted & diced
2 cans cream of chicken soup*
2 cans chicken broth
1 yellow or white onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 bag frozen corn (8-12 oz.) or canned corn
1 can white hominy
1-2 cans black beans
1 can diced tomatoes
1 can diced tomatoes with green chiles
1/2 lime, squeezy-squeezed for juice
1/2 bunch cilantro, finely chopped
1 bunch green onions, finely chopped
1 pkg corn tortillas (12-18 tortillas)
4 cloves garlic, minced
LOTS of cumin
Black pepper
Lemon pepper
Salt
Paprika
Sour cream*
Colby-Jack cheese*
Cooking spray or canola oil

*May be omitted for lower calorie recipe




Recipe

1. Spray or oil pan. Turn heat on medium-high. Add onions, peppers, corn, & beans. Cook till tender. Add garlic & stir for a few minutes longer. Turn off heat & let sit.
2. In big pot, add chicken, cream of chicken soup & diced tomatoes (not drained). Squeeze that lime juice on in the pot, too.
3. Add all veggies from pan to pot. Stir well.
4. Slice tortillas into 1”x1” squares, then add to pot. If you like, you may also slice other tortillas into fine strips, sprinkle with paprika & toast on pan in oven….these look oh-so-nice when served on hot bowl of soup.
5. Add cumin. Add more cumin. Little bit of salt & lots of pepper. Gotta love that lemon pepper, too. Add paprika for a little spice.
6. Allow to boil, then turn down & let sit..
7. Serve soup with dollop of sour cream, grated Jack cheese….and perhaps even toasted tortilla strips, if you like!