Recipe from: Laura Watson
I must be on this 'try new recipes' kick! Made this super yummy soup last night. Ooo sooo delicious! I have tried other Chicken Tortilla soup recipes but they were pretty basic, not much flavor. I found this one that had high reviews from almost 800 people! Lots of flavor & the garnishments really add to it.
Ingredients
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano (I used italian seasoning)
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water (I used chicken broth instead)
1 cup whole corn kernels, cooked
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
Garnish
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
cilantro
lime wedges
Directions
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, cilantro, lime wedge and chopped green onion.
I must be on this 'try new recipes' kick! Made this super yummy soup last night. Ooo sooo delicious! I have tried other Chicken Tortilla soup recipes but they were pretty basic, not much flavor. I found this one that had high reviews from almost 800 people! Lots of flavor & the garnishments really add to it.
Ingredients
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano (I used italian seasoning)
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water (I used chicken broth instead)
1 cup whole corn kernels, cooked
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
Garnish
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
cilantro
lime wedges
Directions
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, cilantro, lime wedge and chopped green onion.
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