CHICKEN TORTILLA SOUP (SALLYE)
By
sallye bates
@grandedame
4
There must be a gazillion different recipes for tortilla soup. This is the way I make it, and we love it.
Ingredients
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4 largeboneless skinless chicken breasts
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8 ozcarrot matchsticks
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3ribs celery, finely diced
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1 largewhite onion, finely diced
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1 bunchfresh cilantro, leaves only, finely chopped
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2 can(s)rotel tomatoes and chilis
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2 Tbspchicken bouillon
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1 Tbspgarlic powder
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1 Tbspsalt and pepper
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1 Tbspground cumin
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1 Tbsplime juice
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1 pkgfrozen corn (10 oz)
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1 or 2 mediumjalapeno pepper, chopped fine (optional)
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2-4 qtwater (enough to fully cover chicken)
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1 can(s)black beans, drained and rinsed (optional)
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1 can(s)petite diced tomatoes (14 oz) size)
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1 pkgtortilla strips
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8 ozgrated mexican blend cheese
How to Make CHICKEN TORTILLA SOUP (SALLYE)
- Place chicken breasts in large stewpot, add diced celery and onion, and carrot matchsticks.
Add salt & pepper, bouillion, garlic powder and cumin to water.
Cook on medium heat uncovered until chicken is tender (about 25 minutes).
Remove chicken from liquid onto cutting board - Continue simmering the broth, adding water if necessary.
Cut chicken into bite sized pieces and return to broth - Add Ro-tel tomatoes, jalapenos, tomatoes and corn to the broth and cook for 15 more minutes.
Taste and add more seasoning if desired.
Add chopped cilantro and lime juice about ten minutes before soup is done.
Add drained and rinsed black beans to pot - Ladle out into individual bowls, sprinkle with tortilla strips and a handful of cheese.
Serve immediately.
About CHICKEN TORTILLA SOUP (SALLYE)
Course/Dish: Chicken Soups Other Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy Healthy
