Chicken Tortilla Soup

Name: 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 Tbsp ground cumin; 1 clove garlic, minced; 1 Tbsp cooking oil; 1 can(s) diced tomatoes (16 oz); 1 can(s) tomato sauce (8 oz); 1 can(s) diced green chili peppers (4 oz); 1/4 c chopped fresh cilantro or parsley; 1 Tbsp fresh oregano, or 1 tsp. dried oregano; 1 can(s) pinto beans (16 oz); 1 c frozen corn; salt and pepper, to taste

By Carla Smith
@carlascookin

This is a family favorite. It can be served in a Crock Pot too. 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 Tbsp

ground cumin
1 clove

garlic, minced
1 Tbsp

cooking oil
1 can(s)

diced tomatoes (16 oz)
1 can(s)

tomato sauce (8 oz)
1 can(s)

diced green chili peppers (4 oz)
1/4 c

chopped fresh cilantro or parsley
1 Tbsp

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

pinto beans (16 oz)
1 c

frozen corn
·

salt and pepper, to taste
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How to Make Chicken Tortilla Soup

Step-by-Step

Cook chicken breasts. Remove bones and shred/finely chop.
Place chicken broth and chicken in medium to a large soup pot along with the chopped onions, cilantro, and minced garlic.
Add diced tomatoes, tomato sauce, diced green chili peppers, and pinto beans.
Add cumin, oregano, salt (about 1 tsp), and pepper (about 1/2 tsp).
Bring to a boil and reduce heat. Simmer uncovered for 20 minutes.
Add 1 cup of corn.
Heat until corn is heated. This can all be done in the Crock Pot as well.
Serve with optional garnishes of shredded cheese, sour cream, guacamole, and tortilla chips.