Tortilla Soup


Submitted by

Ricky Alexander, Leah Galassi, Julia Prairie, and Dante Roberts.

Yield: 6 to 8 servings

Prep time: approximately 15 minutes

Total time: prep 15 mins + Cook time – approximately 55 minutes

 

Ingredients

  • 2 boneless chicken breast, diced and cooked
  • 2 (14.5 ounce) cans of chicken broth
  • 1 can (10 ounce) of tomato soup
  • 1 (4 ounce) can diced green chiles
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (14 ounce) can of whole corn, drained
  • 1 (14 ounce) black beans, drained and washed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 tablespoons chopped fresh cilantro
  • 2 teaspoon ground cayenne pepper
  • 2 teaspoon ground cumin
  • 4 (10 inch) flour tortillas
  • 1 tablespoon olive oil

Directions

  1. Combine the chicken broth, green chiles, tomatoes with green chilies, corn, black beans, onion, and garlic in a soup pot. Add the diced chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30 to 35 minutes.
  2. Add the lime juice, cilantro, cayenne and cumin. Simmer for 10 to 15 minutes longe
  3. Cut the tortillas into 1/2 x 2 inch strips. Fry in hot olive oil in skillet until golden brown drain on paper towels.
  4. Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.

Enjoy!!!

Please follow and like us:

Leave a comment