savory chicken tortilla soup
this is as close as I could get to my favorite soup served by Chili's Restaurant.
prep time
1 Hr
cook time
2 Hr
method
---
yield
8 serving(s)
Ingredients
- - 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
- SAVORY CHICKEN TORTILLA SOUP
How To Make savory chicken tortilla soup
-
Step 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. :-)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Chicken Soups
Category:
Bean Soups
Category:
Vegetable Soup
Culture:
Mexican
Keyword:
#tortilla
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