Tuesday, December 13, 2011

Tortilla Soup

This is a nice variation to your typical taco night...and is perfect for this colder weather.  This recipe serves 8-10 people and only takes 30 min. to make.  I love that you get to dip tortilla chips in it and add as much cheese as you want!

You will need:

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 (28 ounce) can crushed tomatoes
  • 1 (10.5 ounce) can condensed chicken broth
  • 1 1/4 cups water
  • 1 cup whole corn kernels, cooked
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 6-8 boneless chicken tenders, cooked and cut into bite-sized pieces
  • tortilla chips
  • shredded Monterey Jack or cheddar cheese
  • chopped green onions

  1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
  2. Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
  3. Ladle soup into individual serving bowls, and top with tortilla chips, cheese, and chopped green onion. 

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