chunky tortilla soup

Name: Chunky Tortilla Soup
Cuisine: Mexican
Ingredients: 2 - skinless chicken breasts, cubed or shredded; 1 teaspoon(s) evoo; 1 cup(s) chopped onion; 1 teaspoon(s) minced garlic; 1/4 - 1/2 teaspoon(s) cumin; 1 teaspoon(s) chili powder; 1 cup(s) chunky salsa; 1 tablespoon(s) lemon juice; 1 - 2 cup(s) 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 teaspoon(s) marjoram, dried; - (you may add a can of rotel if you desire)

(5 RATINGS)

127 Pinches 2 Photos

Donna Brown

West TN, TN

Updated on Jan 8, 2011

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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cook time

method Stove Top

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Ingredients

2 - skinless chicken breasts, cubed or shredded
1 teaspoon evoo
1 cup chopped onion
1 teaspoon minced garlic
1/4 - 1/2 teaspoon cumin
1 teaspoon chili powder
1 cup chunky salsa
1 tablespoon lemon juice
1 - 2 cups 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 teaspoon marjoram, dried
- (you may add a can of rotel if you desire)

How To Make chunky tortilla soup

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.
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