Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 29.58 ml extra virgin olive oil; 1 large onion, chopped; 118.29 ml bell pepper, chopped; 2 serrano peppers, seeded and minced; 1 jalapeno pepper, seeded and minced; 3 garlic cloves, minced; 946.36 ml chicken broth; 226.79 g can tomato sauce; 283.49 g can Rotel tomatoes & chilies; 113.39 g can diced green chilies; 29.57 ml chopped parsley; 29.57 ml chopped cilantro; 14.79 ml fresh oregano, chopped; 7.39 ml ground cumin; 709.77 ml cooked chicken breasts, shredded; 177.44 ml black beans, drained and rinsed; 177.44 ml frozen whole kernel corn; 6 corn tortillas, cut in strips; cooking oil; 236.59 ml monterey jack pepper cheese, shredded; 1 lime, cut into 4 wedges

Submitted by Irishcolleen

"I love soups of all kinds! This is one of my favorites because of the wonderful blend of Mexican spices."

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photo by Irishcolleen

Ready In:: 1hr 20mins
Ingredients:: 21
Serves:: 4

ingredients

29.58 ml extra virgin olive oil
1 large onion, chopped
118.29 ml bell pepper, chopped
2 serrano peppers, seeded and minced
1 jalapeno pepper, seeded and minced
3 garlic cloves, minced
946.36 ml chicken broth
226.79 g can tomato sauce
283.49 g can Rotel tomatoes & chilies
113.39 g can diced green chilies
29.57 ml chopped parsley
29.57 ml chopped cilantro
14.79 ml fresh oregano, chopped
7.39 ml ground cumin
709.77 ml cooked chicken breasts, shredded
177.44 ml black beans, drained and rinsed
177.44 ml frozen whole kernel corn
6 corn tortillas, cut in strips
cooking oil
236.59 ml monterey jack pepper cheese, shredded
1 lime, cut into 4 wedges

directions

In a 5 quart pot, saute onion, bell pepper, Serrano pepper, Jalapeno pepper, and garlic until onions are transparent.
Add chicken broth, tomato sauce, Rotel diced tomatoes,diced green chile peppers, parsley, cilantro, oregano, and cumin. Simmer, covered, for 20 minutes.
Add chicken, black beans and corn. Heat through.
Fry tortilla strips in hot oil, half at a time, about 1 minute or until crisp and light brown. Remove with a slotted spoon; drain on paper towels.
Divide tortilla strips among 4 bowls.
Ladle soup over tortilla strips.
Sprinkle each serving with cheese.
Squeeze lime into each bowl.
Serve immediately.

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RECIPE SUBMITTED BY

Irishcolleen

Abbeville, Louisiana

Hi! I'm of Irish heritage, with a little bit of American Indian, Spanish, and English in me. I was raised in the heart of Cajun Country, but have traveled extensively in the U.S. and abroad. I'm in the restaurant business and have worked in every aspect of it for the past 35 years. I'm also a Jazz vocalist. My passions in life are singing, gardening, and cooking. I'm in the process of writing a cookbook, as a legacy to my mother, who passed away in 1979, who was a fabulous cook, and who always wanted to write her own cookbook. I have one daughter, and a beautiful granddaughter, who is the love of my life. I can't wait to be able to teach her how to cook and cook with her! Thanks for your interest in me! God bless you and have a wonderful day!

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