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Chicken Tortilla Soup

Rating: 5 of 5
Difficulty: 2 of 5
Healthy Scale: 5 of 5

1 Rotisserie Chicken, bones removed and chopped
2 (15 ounce) cans whole peeled tomatoes, mashed
2 (10 ounce) can enchilada sauce
5 cloves garlic, minced
1-1/2 cups chopped onion
1-1/2 cups chopped red, yellow, orange peppers
2 (4 ounce) cans chopped green chile peppers
2 (32 ounce) boxes chicken broth
1 (15 ounce) package super sweet frozen corn
2 (15 ounce) can black beans, drained and rinsed
2 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
2 bay leaves
4 tablespoons chopped cilantro

1. Saute onion, peppers, green chile peppers, and garlic in large soup pot over medium heat until onions become translucent.
2. Add chicken broth, tomatoes, enchilada sauce, cumin, chili powder, black pepper, bay leaves, corn, black beans, and cilantro.
3. Simmer on low for for 30 minutes.
4. Optionally, top with lime wedge, cilantro, sour cream, and tortilla chips.

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Servings: 16

Recipes Critic Review: Easy and healthy version of Chicken Tortilla soup that is packed with veggies and protein. Great soup to eat on all week long. Makes 16 servings so you might want to cut it in half.

Comments (1) -

Diane, on March 1, 2013 2:59 PM Said:


The best tortilla soup out there!

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