CHICKEN TORTILLA SOUP
Source of Recipe
rc
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!
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