Tortilla Soup
Ingredients:
4+ corn tortillas, sliced into small strips
vegetable oil
1 onion, diced
1/2 teaspoon minced garlic
1 can chicken broth
1 can vegetable broth
1 can water
1 can Rotel tomatoes
1 can black beans, rinsed and drained
frozen corn, to taste
2-3 chicken breasts, cooked and chopped
salt, to taste
cheddar cheese, grated, for serving
sour cream, for serving
Directions:
In a Dutch oven, heat 2 tablespoons vegetable oil. Add onion and cook for about 5 minutes or until onion is translucent. Add garlic and cook for 30 seconds.
Add 4 tortillas, stir and cook until tortillas are soft and breaking apart.
Add broths, water, Rotel and beans and simmer for about 1 hour.
Add chicken and corn and cook until heated through.
While soup cooks, heat a small amount of oil in a skillet over medium to low heat. Add tortilla strips to be used as a topping. Stir and cook until crisp. Sprinkle with salt to taste.
Serve soup with cheese, sour cream and crisp tortilla strips.
Ingredients:
4+ corn tortillas, sliced into small strips
vegetable oil
1 onion, diced
1/2 teaspoon minced garlic
1 can chicken broth
1 can vegetable broth
1 can water
1 can Rotel tomatoes
1 can black beans, rinsed and drained
frozen corn, to taste
2-3 chicken breasts, cooked and chopped
salt, to taste
cheddar cheese, grated, for serving
sour cream, for serving
Directions:
In a Dutch oven, heat 2 tablespoons vegetable oil. Add onion and cook for about 5 minutes or until onion is translucent. Add garlic and cook for 30 seconds.
Add 4 tortillas, stir and cook until tortillas are soft and breaking apart.
Add broths, water, Rotel and beans and simmer for about 1 hour.
Add chicken and corn and cook until heated through.
While soup cooks, heat a small amount of oil in a skillet over medium to low heat. Add tortilla strips to be used as a topping. Stir and cook until crisp. Sprinkle with salt to taste.
Serve soup with cheese, sour cream and crisp tortilla strips.
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