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21st Tortilla Soup
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Description
Easy, delicious, and filling. Just a little different than other tortilla soups.
Ingredients
- 6 pieces Corn Tortillas, Cut Into 1/2 Inch Strips
- 30 ounces, weight Refried Beans
- 28 ounces, fluid Chicken Broth
- 1 can Rotel
- 14-½ ounces, weight Diced Tomatoes With Onion And Garlic
- ¾ cups Water
- 1 teaspoon Cumin
- 2 cups Cooked, Shredded Chicken
- ½ cups Sour Cream, Room Temperature
- ½ cups Grated Cheddar Or Monterey Jack Cheese
- 1 whole Avocado, Peeled And Chopped
Preparation
Preheat oven to 350 degrees.
Warm tortilla strips on a cookie sheet until lightly browned and crisp, about 10 minutes. Cool.
In a big saucepan, combine refried beans, chicken broth, Rotel, canned tomatoes, water, cumin. (you may add a dash of cayenne pepper). Heat to simmer.
Add chicken. Simmer 10 minutes.
To serve: garnish with tortilla strips, grated cheese, sour cream and/or chopped avocado.
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One Comment
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laureldg on 8.19.2009
This was pretty good. My kids said it looked like barf, but they ate it. I think I would omit the 3/4 cup of water. It was pretty runny.