southwestern chicken tortilla soup

Auburn, AL
Updated on Feb 20, 2012

Spicy Tomato chicken tortilla soup

prep time 20 Min
cook time 20 Min
method Stove Top
yield 8 serving(s)

Ingredients

  • 2 large chicken breasts, boneless and skinless-cut into bite sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion,chopped
  • 3 tablespoons garlic,minced
  • 2 cans diced italian style w/garlic,basil,oregano-undrained
  • 1 can corn kernels,drained
  • 1 can black beans, rinsed and drained
  • 2 tablespoons of a taco packet
  • 1 can 4 oz. mild green chilies,undrained
  • 4 cups chicken stock
  • 2 cans water,use one of the tomato cans
  • - tortilla chips
  • - sour cream-opt.
  • - chopped green onion-opt.
  • - sliced avacado-opt.

How To Make southwestern chicken tortilla soup

  • Step 1
    In a Dutch Oven or Stockpot, add 2 T. Olive Oil. Heat on Med. High Heat. Add Onion and Garlic. Stir until onion is translucent and garlic is fragrant.
  • Step 2
    Add chicken to Pot and Cook chicken until no longer pink.Add in Corn, Black Beans, tomatoes,green chilies,chicken stock,2 cans water and taco seasoning. Stir thoroughly. Bring to a boil. To each bowl of Soup,crumble tortilla chips,then add a dollop of sour Cream and green onions. Serve and Enjoy!

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