Sara's Tex-Mex Chicken Tortilla Soup
- Ready In:
- 1hr 35mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 6 -8 cups water
- 4 beef bouillon cubes, see bouillon cube substitute
- 4 chicken bouillon cubes, see bouillon cube substitute
- 1 -2 lb chicken breast, cut into 1 inch cubes
- 1 large onion, chopped
- 1 large green pepper, chopped
- 2 -3 stalks celery, chopped
- 1 (28 ounce) can tomatoes, diced
- 2 (6 ounce) cans tomato paste (2-3 cans, depends on desired thickness) or (6 ounce) cans tomato sauce (2-3 cans, depends on desired thickness)
- 1 -2 cup frozen corn
- 2 (15 ounce) cans chili beans
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon black pepper
- 3 garlic cloves, minced
- tortilla chips, crushed
- cheddar cheese or colby-monterey jack cheese, shredded
- avocado, cubed
- lime wedge
directions
- In large saucepan combine water, beef and chicken bouillon cubes.
- Bring to a boil and add chicken.
- When chicken is done, reduce heat and add onion, green pepper, celery and tomatoes.
- Cover and Simmer 10 minutes.
- Add tomato paste or sauce, corn, beans, chili powder, cumin, pepper and garlic.
- Cover and simmer 10 more minutes.
- To serve, place crushed chips in bowls and cover with hot soup.
- Top with cheese and avocado.
- Squeeze in juice from lime wedges.
- {Note:}Serves 8 generously.
- In the past this soup (only made with chicken, not beef) has been served at Good Shepherd AAL gatherings.
- This soup freezes beautifully and is great for serving to crowds.
- BOUILLON CUBE SUBSTITUTE: 1-2 lbs chicken breast, skin on and bone in and 3/4 lb stew beef.
- You can substitute the bouillon cubes with chicken breast and stew beef prepared as follows.
- Boil chicken breast (skin on, bone in) until done.
- Cook; remove skin and bone, cube or shred, use broth instead of water for better flavor.
- Cook stew beef and cut into small pieces.
- If using cooked chicken or beef, or both, add meats the last 10 minutes of cooking.
Questions & Replies
Got a question?
Share it with the community!