Sunday, March 9, 2014

Recipe: Chicken Tortilla Soup

I've been trying to cook some of the original recipes I posted on this blog, and re-photograph them with a higher quality camera.

This one just needed to be photographed, period. I know soup isn't the easiest thing to take a picture of, but what was I thinking posting a recipe with no picture?

Anyways, this soup is a favorite in my house. It is spicy, hearty and delicious and so easy to make.

Chicken Tortilla Soup
  • 2 10 oz cans of Rotel w/ green chili's
  • 2 tablespoons of olive oil.
  • 1 14.5 oz can of black beans, drained & rinsed
  • 1 14.5 oz can of corn, drained & rinsed
  • 6 cups of chicken stock 
  • 2 bell peppers; chopped
  • 1 onion; chopped
  • 1 jalapeno; finely diced
  • 1 lb. of chicken; chopped into bite sized pieces
  • 2 T. chili powder
  • 2 T. cumin, 
  • salt & pepper to taste
  • Jalapenos, avocado, sour cream or any toppings you like as a garnish

  1. Heat oil over medium heat and add peppers & onions. Saute until tender; about 8-10 minutes. 
  2. When peppers & onions are tender, add the stock, tomatoes, corn, black beans & seasonings.  
  3. Bring to a boil and reduce to a simmer. Add chicken and let simmer for 15-20 minutes.
  4. Top with any toppings you desire. 

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