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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is Really Good and I Love Making It, The Kids Even Love This Soup!!! Ingredients:
2 1/2 teaspoons vegetable oil |
8 (6-inch) corn or flour tortillas (cut into |
1/2-inch strips) |
3 cups chicken broth |
1 1/2 teaspoon ground cumin |
1 1/2 teaspoon chili powder |
1 1/2 teaspoon dried oregano |
3/4 cup chopped onion |
2 (15-ounce) can black beans, rinsed and drained |
1 (15-ounce) can of pinto beans |
1 (15-ounce) can whole kernel corn, drained |
2 or 3 cups shredded cooked chicken |
(use a store rotisserie chicken, just shred the meat yourself) |
1/2 cup salsa |
1/2 cup chopped fresh cilantro |
2 cloves garlic |
1 small can rotel tomatoes with green chilies |
1 small can of mild chopped chilies |
12 ounces tomato sauce |
3 tablespoons fresh lime or lemon juice |
Directions:
1. Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
2. Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans(black and pinto), corn, chicken, salsa, lime juice, tomato sauce, rotel tomatoes with chiles and the chilies, onion, garlic. Reduce heat to low, stir and simmer until chicken and veggies are heated through.
3. Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.
4. Other Toppings You Can Use:
5. Sour Cream
6. Shredded Monterey Jack OR Cheddar cheese OR a pre-mixed Mexican blend
7. Sliced black olives
8. Sliced green onions
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