Chicken Tortilla Soup
Delicious chicken taco served as a soup with tortilla chips
Equipment
- chopping board
- can opener
- Dutch oven
Ingredients
- 4-5 cups chicken broth
- 3 cups cooked, shredded chicken
- 15 oz can black beans, drained
- 15 oz can crisp whole-kernel corn, drained
- 1 can diced tomatoes with chiles, undrained
- 4 chopped jalapeños to taste
- 1 tsp minced garlic (from a jar)
- 1 tbsp chili powder
- 1 tbsp minced onion (dry)
- 1/4 cup chopped fresh cilantro
- Tortilla chips for serving
- Shredded Mexican cheese for serving
Instructions
- In a Dutch oven, combine ingredients and stir. Bring to a boil, reduce and simmer 10-12 minutes.
- Taste and season with more as needed.
- Serve with tortilla chips and cheese.
- Alternative: serve with avocado slices and sour cream.
Notes
Serve this soup in pretty Mexican inspired bowls.
This recipe has been tried, tested, tasted, and approved in the Living With Dana kitchen.
