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Chicken Tortilla Soup
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Description
Easy delicious Chicken Tortilla Soup!! Easy to make for a crowd!
Ingredients
- 5 cups Boiling Water
- 4 cubes Chicken Bouillon
- 4 cubes Beef Bouillon
- 2 pounds Chicken Breast, Cubed
- 1 teaspoon Cumin
- 1 whole Green Bell Pepper, Chopped
- 1 whole Onion, Chopped
- 1 clove Garlic, Minced, Or More To Taste
- 2 Tablespoons Olive Oil
- 1 can (10 Oz. Size) Beef Consomme
- 1 can Green Chiles, Diced, 4 Ounce Can
- 1 can (16 Oz) Sliced Stewed Tomatoes
- 1 can (15 Oz.) Tomato Sauce
- 2 Tablespoons Cornstarch
- Salt And Pepper, to taste
Preparation
In a large soup pot, dissolve all of the bouillon cubes in the boiling water.
Add chicken and cumin.
In another pan over medium heat, sauté green pepper, onion and garlic (if used) in olive oil and once they are softened, add to chicken broth.
When chicken is no longer pink, add all of the canned goods listed above.
Remove 1/2 cup of the liquid from the pot, allow it to cool a bit and mix the 2 Tablespoons of cornstarch into it until the cornstarch is dissolved. Then return it to soup.
Let cook on Low for 1 – 2 hours.
Serve with shredded cheese, tortilla chips and diced avocado, if desired.
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2 Comments
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Jennifer on 4.16.2011
I am so sorry for the late response. Life gets a little crazy sometimes…lol. I really think you could substitute beef consume with beef broth. Beef comsumme is pretty much the same thing just a little thicker. Please let me know how it turns out!
cookbooked on 3.23.2011
Jennifer, no one carries beef consomme in my little town anymore. Do you think I could substitute it with one of the 14.5 oz. beef broth cans? It’s the little things, isn’t it.