cheryl clark Recipe


By cheryl clark shoileygal

Recipe Rating:
 1 Rating
Prep Time:
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cheryl's Story

this 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
sour cream
tortilla strips
grated cheddar or white american
Kitchen Crew

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Directions Step-By-Step

Stew 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. :-)

About this Recipe

Regional Style: Mexican
Hashtag: #tortilla