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Simple Chicken Tortilla Soup
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Description
A true Texan’s recipe, simplified for a city girl like me.
Ingredients
- 1 whole Small Onion, Chopped
- 2 cloves Garlic, Minced
- 1 pound Chicken (cooked & Shredded)
- 2 Tablespoons Vegetable Oil
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
- 1 Tablespoon Fresh Cilantro
- 1 can Ro*tel Tomatoes
- 1 can Petite Diced Tomatoes With Jalapeños (Del Monte)
- 1 can Tomato Soup
- 2 cans (23-32oz) Chicken Broth
- 1-½ cup Water
- 1 can (small) Corn
- 1 can Black Beans
- 6 whole Corn Tortillas
- ½ cups Cheddar Cheese, Grated
- 4 ounces, weight Sour Cream
- 1 slice Lime
Preparation
In large pot, saute onion, garlic and shredded chicken in vegetable oil.
Add seasonings, tomatoes, soup, broth, water, and rinsed corn/beans. Bring soup to a boil, cover and lower heat. Simmer for an hour (minimum).
Cut tortillas into 1/2 inch strips. Add tortilla strips to soup, simmer 15 minutes more and serve.
Serve topped with shredded cheddar cheese, a dollop of sour cream and a squeeze of lime.
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