Best Chicken Tortilla Soup

Name: Best Chicken Tortilla Soup
Yield: 4 to 6
Cuisine: Mexican
Ingredients: 3-1/2 c chicken broth; 2 chicken breasts, whole; 1/2 c chopped onion; 1/2 tsp ground cumin; 1 clove garlic, minced; 1 Tbsp cooking oil; 1 (16oz) can(s) diced tomatoes; 1 (8 oz) can(s) tomato sauce; 1 (4 oz) can(s) diced green chili peppers; 1/4 c chopped fresh cilantro or parsley; 1 Tbsp fresh oregano, or 1 tsp. dried oregano; 1 (16 oz) can(s) pinto beans; 1 c frozen corn

By Carla Smith
@carlascookin

This is a family favorite. Can be served in a crock pot. Yummy on cold nights.

Rating:

★★★★☆ 6 votes4

Comments:

27 Comments

Serves:

4 to 6

Method:

Stove Top

Ingredients

3-1/2 c

chicken broth
2

chicken breasts, whole
1/2 c

chopped onion
1/2 tsp

ground cumin
1 clove

garlic, minced
1 Tbsp

cooking oil
1 (16oz) can(s)

diced tomatoes
1 (8 oz) can(s)

tomato sauce
1 (4 oz) can(s)

diced green chili peppers
1/4 c

chopped fresh cilantro or parsley
1 Tbsp

fresh oregano, or 1 tsp. dried oregano
1 (16 oz) can(s)

pinto beans
1 c

frozen corn
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How to Make Best Chicken Tortilla Soup

Step-by-Step

Cook chicken breasts. Remove bones and shred/finely chop.
Place chicken broth and chicken in medium to large soup pot. Add remaining ingredients except corn. Bring to a boil and reduce heat. Simmer uncovered for 20 minutes, add corn and heat. This can all be done in the crock pot as well.
Serve with optional garnishes of shredded cheese, sour cream, guacamole and tortilla chips.

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