I’ve had some version of this in several restaurants, but never found a recipe that came close to my favorite one. So, I gave these ingredients a try and I’m very happy with the results. The chicken can be cooked by any method you prefer, OR a rotisseri chicken from the grocery store works great. Once you’ve sauteed off the vegetables, the rest is pretty much just “dump it in and go”. It’s a really hearty soup and is fantastic in the colder months, but it’s still great on a rainy, summer Sunday too!
Chicken Tortilla Soup
2 Cups cooked, shredded Chicken
1 Lg. Green Bell Pepper, chopped
1 Lg. Yellow Onion, chopped
2 Med. Carrots, peeled and diced
2-4 cloves Garlic or 1 Tbls. pre-chopped/jarred
3 Qts. Chicken Broth/Stock
1 28oz. Can Diced Tomatoes, with liquid
1 Can Niblets Corn
1 Can Light Red Kidney Beans (can substitute pinto or navy beans if
desired)
1 Can Chopped, Mild Green Chilies
2 Tsp. Dried Oregano
2 Tsp. Dried Basil
1 Tsp. Ground Cumin
1 Tsp. Chili Powder
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
Salt and Pepper to taste
2-4 Flour Tortillas, cut into thin strips
Sautee onion, carrots, bell pepper and garlic in a little vegetable or
light olive oil, til just tender.
Add dried seasonings and combine thoroughly
Add the rest of the ingredients, except for tortilla strips
Simmer for 20-30 minutes (or longer if you have the time)
Serve with a few strips of tortilla in the bottom of the bowl.
Can be garnished with sour cream, shredded cheddar or jack cheese,
chopped jalapenos, etc.
Hubby likes hot sauce in his.
