Chicken Tortilla Soup

Chicken Tortilla Soup

By Janell Vezzani

2 14 ½ oz. cans chicken broth

2 c water

¾ c Mexican tomatoes

1 bay leaf

1 clove garlic

¼ tsp. cumin

1 pinch crushed red pepper, dried

12 oz. chicken, diced

1 can black beans, rinsed (or kidney)

1 can corn

2 green onions, sliced

¼ c fresh cilantro, chopped

2 T lime juice

Salt and pepper, to taste

2 – 4 c crushed tortilla chips

In a large stock pot, place chicken broth, water, tomatoes, bay leaf, garlic, cumin, red pepper, chicken, rinsed beans, and corn.  Bring to a boil and simmer for 5 – 10 minutes, or until chicken is cooked.  Add green onions, cilantro, and lime juice.  Add salt and pepper to taste.  Serve with crushed tortilla chips.

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