Tortilla Soup
Be the first to rate this recipe
A mexican take on tortilla soup, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1/2 c. chopped onion
- 1/2 c. chopped green peppers
- 2 cloves minced garlic
- 1 Tbsp. vegetable oil
- 1 (14 1/2 oz.) can tomatoes
- 1 small can chopped chilies
- 1/2 c. picante
- 1 (10 1/2 oz.) can beef bouillon
- 1 (10 3/4 oz.) can chicken bouillon
- 1 (10 1/2 oz.) can tomato juice
- 1 1/2 c. water
- 1 tsp. cumin
- 6 corn tortillas, cut into 1/2-inch strips
- 1/2 c. shredded cheese
- 3 cooked and cubed chicken breasts
Method
Saute onions, green peppers and garlic in oil in a large Dutch oven until tender.
Add the remaining ingredients; bring to a boil.
Cover, reduce heat and simmer 1 hour.
Rate:
