Chunky Tortilla Soup

Donna Brown

By
@gabbiegirl

This is a nice, hearty soup for a cold, winter's day. Add some sour cream, shredded cheese and tortilla chips or Mexican cornbread and you'll have a meal fit for a king! Leftover rotisserie chicken is great in this, too.


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Comments:

Method:

Stove Top

Ingredients

2
skinless chicken breasts, cubed or shredded
1 tsp
evoo
1 c
chopped onion
1 tsp
minced garlic
1/4 - 1/2 tsp
cumin
1 tsp
chili powder
1 c
chunky salsa
1 Tbsp
lemon juice
1 - 2 c
fresh, canned or frozen whole kernel corn
1
low sodium chicken boullion or granules
2
14.5 ounce cans chicken broth
1
can black beans, drained and rinsed
1
can southwest style tomatoes or chili ready tomatoes
1 tsp
marjoram, dried
(you may add a can of rotel if you desire)

Directions Step-By-Step

1
Add EVOO to a skillet and heat. Add chopped onions and saute about 5 minutes, add garlic and cook just until tender, do not burn or it will be bitter. Add chicken breasts to a large pot and boil chicken breasts in salted water until tender. Remove chicken from liquid and reserve the liquid. Chunk or shred chicken, whichever you prefer. Add back to liquid; add onions and garlic and remainder of ingredients. Simmer until desired consistency. You may have to add a can or so of chicken broth. I always have more on hand if I need to add it, but I do like to use the broth first that I've cooked my chicken in. NOTE: While cooking your chicken, season the liquid as you prefer with salt, pepper, etc. We watch our sodium intake so I don't add much salt, only what is already in the canned veggies, unless I really need it.

When ready to serve, top with your favorites - sour cream, shredded cheddar or Monterey Jack, green chilies, tortilla chips, etc.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy