Chicken Tortilla Soup

Quick to make if you have cooked chicken to use.
 1 large onion, chopped
2 cloves garlic, crushed
1/4 cup butter or margerine
2 cartons (900ml) chicken broth
1 can (28 oz.) diced tomatoes
1 can (4 oz.) green chilies
1 can (19 oz.) black beans, drained
2 cups frozen corn, thawed
1 tsp. chili powder
1/2 tsp. cumin (that's all I had or I probably would have used a whole tsp.)
1 tsp. salt, or to taste
1 rotisserie chicken, deboned, or other cooked chicken

Serve with:
tortilla chips
shredded cheese
sour cream
salsa
green onion
avocado
lime wedges

In a large pot fry onion and garlic in butter until onion is cooked.  Add chicken broth, diced tomatoes, green chilies, black beans, corn, and spices.  Bring to a boil.  Meanwhile, debone the chicken.  Add the chicken to the boiling soup and simmer for a few minutes until everything is heated through.  To serve, crush a few tortilla chips in the bottom of your soup bowl.  Ladle soup on top.  Top with your choice of cheese, sour cream, salsa, and a sprinkle of green onions.  Yield:  almost a Dutch oven full. Maybe 10 servings?

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