Thursday, June 30, 2011

Chicken Tortilla Soup

This is a hit with my family...even Colton, my picky eater, loves it as long as I omit the "spicy stuff".  Hope you and yours love it too!


2-3 whole boneless, skinless chicken breast
1 packet of McCormick's fajita seasoning
1 cup of taco sauce
1 can of Rotel diced tomatoes with chilies, mild (juice included)
6 cups chicken broth
2 cans of corn, drained
2 cans of seasoned black beans, drained
2 cans of cream of chicken soup
1 tsp. each: cumin, chili powder, salt, onion powder, cilantro, paprika, and garlic powder
1 bay leaf

Optional Ingredients (aka: things I would like to included but my family will not eat!)

1/4 cup each (diced and sauteed):  red and green bell peppers,  and onion
1 can of diced tomatoes (juice included)


4 soft flour tortillas
Mexican blend shredded cheese


Boil your chicken until cooked through, drain then shred.
Combine all ingredients listed above, including cooked chicken.
Make sure everything is mixed well.
Heat until right before boiling, then turn down heat and let it simmer for at least an hour.

While your soup is simmering, cut the flour tortillas into strips and fry over medium heat with a little butter until barely brown and crisp around the edges.

Top each bowl with a few tortilla strips and a generous sprinkle of shredded cheese. Enjoy!


*You can make this soup as hearty as you would like by adding more chicken, corn, and/or black beans.

*You can make this soup as spicy as you would like by replacing the fajita seasoning, Rotel tomatoes, and/or taco sauce with "hot" instead of "mild" ingredients.

*The seasonings listed are the minimum measurements, feel free to add as much as your taste buds crave!

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