Traditional Chicken Tortilla Soup
- Ready In:
- 4hrs 30mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 2 boneless chicken breasts, cooked & cut into small chunks
- 32 ounces low sodium chicken broth
- 1 (15 ounce) can green enchilada sauce (I prefer Hatch brand)
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 (10 1/2 ounce) can cream of celery soup
- 1 (15 ounce) can pinto beans
- 1 (15 ounce) can corn, drained excess liquid
- 1⁄2 cup yellow onion, chopped
- 1 1⁄2 cups sliced raw carrots
- 1⁄2 cup celery, chopped
- 2 fresh garlic cloves, chopped fine
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1⁄3 cup cornstarch
- 3 tablespoons cold water
directions
- Stew chicken in half of the chicken broth for about 30 minuted or until cooked through. Meanwhile, in a large crock pot combine the other can of chicken broth with the remaining ingredients except cornstarch & water. Dice up the chicken and add to pot plus the broth the chicken was stewed inches Cook on high setting for 4 to 5 hours or until the veggies are tender. To finish, mix cornstarch & water together & stir into the pot to thicken the soup slightly.Can be served with tortilla strips and sliced avocados if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!