Chicken Tortilla Soup *Recipe*

Ingredients:

  • 2 Tablespoons vegetable oil
  • 3/4 cup sweet onion, diced
  • 1/4 cup celery, diced
  • 1 teaspoon garlic, minced (Daregal Gourmet works well)
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 cup water
  • 4 cups chicken broth
  • salt to taste
  • pepper to taste, fresh cracked
  • 1/2 cup Arts & Crackers Tomato Basil Pasta Sauce
  • about 20 tortilla chips, crumbled (Food Should Taste Good Cantina works well)
  • 1-1/2 cups cooked chicken, shredded (Zaycon Foods chicken works well)
  • 1 can black beans
  • 1 can navy beans
  • 1 cup corn, canned or steamed
  • 1/2 cup heavy cream
  • more tortilla chips to top off

Directions:

  1. In a large pot, add vegetable oil with the onions, celery and garlic and sauté about 8 minutes until tender and translucent.
  2. Add the spices (coriander, cumin, oregano, paprika, chili powder, and cayenne) and sauté with vegetables about 2 minutes.
  3. Add the broth, water, tomato sauce, salt, and pepper and bring to a boil.
  4. Stir in the tortilla chips, reduce heat to low, and cook for one hour, stirring occasionally.
  5. Add in the chicken, beans, corn, and heavy cream and continue cooking for another 15 minutes until well-combined and heated.
  6. Top each serving with more crushed tortilla chips and enjoy.
Chicken Tortilla Soup
Cook Time
1 hr 30 mins
 
Creamy chicken and tortilla chip soup with a little kick.
Servings: 6
Arts & Crackers (artscrackers.com): Arts & Crackers
Ingredients
  • 2 Tablespoons vegetable oil
  • 3/4 cup sweet onion diced
  • 1/4 cup celery diced
  • 1 teaspoon garlic minced (Daregal Gourmet works well)
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 cup water
  • 4 cups chicken broth
  • Salt to taste
  • Pepper to taste fresh cracked
  • 1/2 cup Tomato Basil Pasta Sauce Arts & Crackers recipe
  • About 20 tortilla chips crumbled (Food Should Taste Good Cantina works well)
  • 1-1/2 cups cooked chicken shredded (Zaycon Foods chicken works well)
  • 1 can black beans
  • 1 can navy beans
  • 1 cup corn canned or steamed
  • 1/2 cup heavy cream
  • Extra tortilla chips to top off
Instructions
  1. In a large pot, add vegetable oil with the onions, celery and garlic and sauté about 8 minutes until tender and translucent.
  2. Add the spices (coriander, cumin, oregano, paprika, chili powder, and cayenne) and sauté with vegetables about 2 minutes.
  3. Add the broth, water, tomato sauce, salt, and pepper and bring to a boil.
  4. Stir in the tortilla chips, reduce heat to low, and cook for one hour, stirring occasionally.
  5. Add in the chicken, beans, corn, and heavy cream and continue cooking for another 15 minutes until well-combined and heated.
  6. Top each serving with more crushed tortilla chips and enjoy.

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