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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from The Snyder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jennifer Snyder

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp. olive oil
2 tsp. chili powder
1 tsp. oregano or Italian seasoning
1 can (28 oz.) tomatoes, crushed
2-3 cans (11 oz.) chicken broth
1 can tomato sauce
1 can (11 oz.) water
1 cup corn
1 can (4 oz.) green chili peppers, diced
1 can black beans, rinsed and drained
cup cilantro, chopped
2 boneless chicken breasts, cooked and chopped
avocado, chopped
Montery jack cheese, shredded
green onion, chopped
tortilla chips

Directions:
Directions:
In a large stock pot, saute onion and garlic in oil. Stir in chili powder, oregano/Italian seasoning, tomatoes, broth, and water. Bring to boil and simmer 5 -10 minutes.

Add corn, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle into serving bowls, and garnish with avocado, grated cheese, green onions, and/or tortilla chips.

Number Of Servings:
Number Of Servings:
6-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I use my crock pot or Instant Pot to make shredded chicken and then use the broth in the soup.

 

 

 

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