Traditional Chicken Tortilla Soup |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 10 |
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This is a traditional style soup with good wholesome ingredients. It a family favorite & requested often. If you don't like spicy, use regular diced or crushed tomatoes in place of the diced tomatoes & green chilies. This will take out most of the heat but still have a lot of flavor. 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:
1. 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.
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