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Chicken Tortilla Soup

Creamy chicken and tortilla chip soup with a little kick.
Cook Time 1 hour 30 minutes
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.