CHICKEN TORTILLA SOUP

CHICKEN TORTILLA SOUP
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from the kitchen of Jean Detjen and the new Leaven Cookbook*
  • CourseSoups
CHICKEN TORTILLA SOUP
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Jean Detjen and the new Leaven Cookbook*
  • CourseSoups
Instructions
  1. Heat the oil on low in a 4 1/2 quart Dutch oven or soup pot.
  2. Cut the chicken into bite-size pieces, adding them to the pot as you cut.
  3. Raise the heat to high and cook for 2 minutes, stirring occasionally.
  4. Add the onions, lime juice, garlic, chili powder, and cumin. Cook 2 minutes.
  5. Add the broth, salsa and corn. Stir to mix.
  6. Cover the pot and bring the broth to a boil.
  7. Reduce heat to medium high and boil 8-10 minutes to develop the flavor. Meanwhile, crush the tortilla chips slightly.
  8. Place the chips into the six soup bowls. Ladle in the soup.
  9. Sprinkle each portion with cheese and serve.
Terri's Notes

~ I added 1 cup of black beans, rinsed and drained.

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