cheryl's Storythis is as close as I could get to my favorite soup served by Chili's Restaurant.
1 package pictsweet frozen authentic mexican veggies (corn, black beans, onions, tomatoes and peppers)
1 packet old el paso taco seasoning***
1/4 cup bajia brand cumin****
1 packet packet old el paso seasoned black beans in sauce (these are almost like refried beans and give the soup texture)***
two boxes of salted chicken broth
1 jar tositos brand medium salsa***
one whole chicken
grated cheddar or white american
SAVORY CHICKEN TORTILLA SOUP
1Stew the whole chicken in a large stock pot in one box of the broth and the packet of taco seasoning. When it is starting to fall of the bone, drain chicken into a collander reserving the broth in a second pot. After the chicken cools, pull out all the bones and skin. Set aside.
In a pan, sautee frozen veggies in olive oil.
In your second pot, add the veggies, the packet of black beans, 1/2 jar of the salsa, the cumin and the chicken and the second box of chicken broth. Let simmer for about an hour.
Serve in large bowls with a large dollop of sour cream, grated cheese and then garnish with crushed tortilla chips or tortilla strips.
As a variation, you can add a cup steamed yellow rice in the soup to add more texture.
*** do not substitute brands or it won't be as good. :-)