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Tortilla
Soup
Ingredients:
1 deli
rotisserie chicken, meat removed and chopped up (or substitute 4-5 cups cooked
chicken breasts)
1 chopped
onion
4 garlic
cloves, minced
¼ cup olive oil
2 (14.5
ounces) cans Mexican Style Stewed Tomatoes (Regular stewed tomatoes work really
well too, just not as spicy)
2 (10 ounces)
cans Rotel tomatoes with chilies (The original Rotel help make the soup plenty
spicy. If you don’t want as much of a kick, use the mild.)
4 cubes beef
bouillon
4 cubes
chicken bouillon
2 cans tomato
soup
3 cups
chicken broth
2 tablespoon
ground cumin
1 tablespoon
chili powder
Chopped fresh
cilantro, tortilla chips, sour cream and cheddar cheese for garnish
Preparation:
Sauté onion
and garlic in the olive oil over medium heat until softened.
Add the
chicken and the next 9 ingredients.
Bring to a
boil.
Lower the
heat and simmer for 1 hour.
To serve,
crumble some of the tortilla chips in a bowl and ladle the soup over the top.
Top with
chips, cheese, sour cream and cilantro.
This freezes
really well.
You can combine
this recipe with some others
from our collection.
Serve 8.
Enjoy this
recipe and many more at chewnibblenosh
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