Easy & Tasty Chicken Tortilla Soup |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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This is a variation of another soup recipe that I tried and loved. I added some things and took out others to make this recipe an instant hit. This also freezes well, so you can save some for a rainy day! Ingredients:
1 lb chicken breast, cooked and cubed |
1/2 tablespoon olive oil |
8 cups water |
2 cups chicken stock |
1/2 cup tomato sauce |
1 potato, peeled and chopped |
1 onion, chopped |
1 jalapeno, chopped |
1 carrot, chopped |
1 squash or 1 zucchini, chopped |
1/2 cup fresh cilantro, chopped |
1 cup frozen corn |
1 cup diced tomatoes with basil oregano and garlic, undrained |
1 (15 ounce) can red kidney beans, undrained |
1 1/2 teaspoons chili powder |
1 teaspoon cumin |
1 teaspoon garlic salt |
1 dash cayenne pepper |
southwest seasoning (to taste) |
sour cream |
shredded cheese |
crushed tortilla chips |
fresh lime juice (1/2 lime per serving) |
Directions:
1. Combine all soup ingredients in a large pot.
2. Turn to high heat and bring to a boil.
3. Reduce heat and simmer for 4-5 hours, stirring occasionally.
4. Top individual servings with all or some of the suggested toppings (I think the lime juice is what really makes this soup sing!).
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