• Af94340c641491c7005cb14a45f81e84

Chicken Tortilla Soup (Arlene T.)

Delicious southwest chicken tortilla soup recipe for stovetop OR slow cooking in crockpot. Fills your tummy with warmth and savory flavors while making your kitchen smell inviting. Easily doubled. Good for freezing, too.

Prep
Cook
Serves 4people
Ingredients
1
tbs olive oil
1
clove garlic, minced or crushed
1
red onion finely chopped
1/2
red pepper chopped
1
lg. boneless, skinless chicken breast
1
tsp chili powder
1/4
tsp salt
1
tsp cumin
14
oz chicken broth
14.5
oz can diced tomatoes
1
small lime
1/2
cup water
1.2
cup corn (or more)
1/2
cup black beans (or more)
3
tbs fresh cilantro, chopped
1
cup baked tortilla chips (can slice soft tortilla shells into strips and baked on pan until crisp)
shredded cheese (optional topping))
sour cream (optional topping)
Directions
1.
Heat oil in large saucepan or soup pot over medium heat. Add minced garlic, onion, red pepper and chicken; saute for a few minutes. Add chili powder and cumin; stir well. Add salt, water, broth, tomatoes, corn, black beans; stir well. Squeeze the juice from the lime into the mixture and add 2 tbsp. of the cilantro. Bring the whole mixture to a boil. Cover, reduce heat, and let it simmer for 30 minutes to 1 hr. Once in bowls, top each with cheese, remaining cilantro, tortilla chips, sour cream, or topping of your choice. Enjoy!
2.
* If you prefer crockpot: cook chicken ahead, put all ingredients in crockpot, and cook on low for several hours.

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