Texas Chicken Tortilla Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a special recipe I cooked up by combining a few different recipes and my personal tastes. This soup comes out hearty and not too spicy. Better than any restaurant! Ingredients:
3 cups chicken broth |
1 medium onion, chopped |
2 teaspoons garlic, minced |
1/2 cup carrot, chopped |
1/4 cup green onion, chopped |
1 (8 ounce) can black beans |
1 (8 ounce) can corn |
2 (10 ounce) cans rotel (mild) |
2 teaspoons taco seasoning |
1 tablespoon fresh cilantro, minced |
1 1/2 lbs boneless skinless chicken breasts, cubed (southwest seasoned, if possible) |
2 tablespoons cornstarch |
1/4 cup cold water |
sour cream |
shredded mexican blend cheese |
tortilla chips |
Directions:
1. In a large saucepan, combine the first ten ingredients; bring to a boil.
2. Add chicken. Reduce heat; cover and simmer for 10-15 minutes or until chicken is fully cooked.
3. Combine cornstarch and water until smooth; gradually stir into soup.
4. Bring to a boil; cook and stir for 5 minutes.
5. Top servings with your choice of cheese, crumbled tortilla chips, and/or a dollop of sour cream.
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