This was a good, hearty and flavorful soup. I bought medium Green Enchilada sauce so it had some spice.
I wouldn't change a thing. I was so hungry though I completely forgot about the tortillas, sour cream and cheese to go on top of this. And I didn't miss it.
7-Can Chicken Tortilla Soup
Recipe from 12Tomatoes
FOR SOUP:
- 1 15-oz can white kidney beans (drained and rinsed)
- 1 15-oz can pinto beans (drained and rinsed)
- 1 14.5-oz can diced tomatoes (drained)
- 1 15-oz can sweet corn (drained)
- 1 12.5-oz can chicken breast (drained)
- 1 10-oz can green enchilada sauce
- 1 14-oz can low sodium chicken broth
- 1 1-oz packet taco seasoning
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/4 tsp ground black pepper
FOR TOPPING:
- 1/2 c shredded cheddar cheese
- 1 c sour cream
- 1/4 c chopped cilantro
- 2 c tortilla chips
Once canned goods have been drained (and rinsed in the case of the beans) combine all ingredients into a large stock pot set on medium-high.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Serve with individual portions topped with a dollop of sour cream, some shredded cheese, some chopped cilantro, and a few tortilla chips.
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