Elyse’s Chicken Tortilla Soup
Makes a large pot of soup
6 chicken breasts chopped & cooked
½ -1 onion chopped
2 carrots sliced
3-4 cloves of garlic chopped (can use minced garlic)
Saute
¼ - ½ cup flour – sprinkle on sauteed mixture
6 cans chicken broth
1 package taco seasoning
1 can pinto beans drained & rinsed
1 can diced green chilies
1 tablespoon lemon pepper
1 28 oz can diced tomatoes
(optional) add ¼ - ½ cup corn meal
Simmer for about 1 hour
Corn tortillas cut with a pizza cutter into triangles. Fry in a small amount of oil till crispy – salt.
Put chips in the bottom of your bowl and then add soup on top of chips.
Can be served with sour cream, cheese, guacamole.
Quick tips: I used canned chicken and it was easy and worked great. I think this makes a lot (I usually cook for two, so someone that cooks for more will have to weigh in on the quantity), but this meal makes great leftovers. Also, I bought corn tortilla chips at the store instead of making my own. I’m sure homemade tastes great, but convenience was definitely worth it to me.
12 years ago
2 comments:
Yum! Thanks for sharing the recipe and the soup. We ate it for dinner the next night with just a little cheese so it was ok for the diet. The boys even ate it and I'm making it this week too!
Shanna suggested using pre-cut carrot slices. I think that's an awesome idea! I'll have to try that next time.
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