Sarahkaye's Spicy Chicken Tortilla Soup
- Reviews 2
Ready In: 2 hrs
Serves: 10
Ingredients
- 10 cups chicken broth
- 6 garlic cloves, roasted
- 2 teaspoons dried oregano
- 2 (10 ounce) cans rotel
- 1⁄2 cup onion, diced
- 4 jalapeno peppers, sliced
- 1 bell pepper, diced
- 1 cup frozen corn
- 1 (14 ounce) can black beans, drained & rinsed
- 1⁄2 cup quinoa
- 1⁄2 cup onion, sliced & broiled
- 8 ounces baby portabella mushrooms, quartered
- 1 1⁄2 lbs chicken breasts, cooked & shredded
- 4 -8 flour tortillas, sliced thinly & toasted
- mexican cheese, shredded
- avocado, diced
- sour cream
Directions
- In a heavy pot, bring broth to a boil. Add roasted garlic, oregano, Rotel, chopped onion, jalapenos, bell pepper, corn and black beans to the stocks.
- Simmer uncovered for 30 minutes.
- Broil the sliced onions until soft and brown.
- Add broiled onions, quinoa, mushrooms and chicken to stocks and simmer for at least 30 minutes to an hour.
- The longer you simmer, the more the flavors meld and spices release!
- Garnish with toasted tortilla strips, shredded cheese, avocado & sour cream.
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