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Monday, November 20, 2017

Chicken Tortilla Soup


6 c. water/chicken broth
3 tsp. (+/-) chicken bouillon*
1 tsp. minced garlic
½ tsp. ground cumin
1 tsp. chili powder
1 ½ c. chopped onion
1 ½ c. frozen corn
12 to 15 oz. can beans, rinsed & drained
1 c. cooked rice
1 ½ c. chunky salsa
1 small zucchini, small dice
1 Tbs. lime juice
1 quart canned chicken thighs, drained**
tortilla chips
 -Monterey jack cheese
 -sour cream
 -chopped green onion
 -avocado

In a large pot over medium heat, bring to boiling the water/broth (use liquid from canned chicken), bouillon (if used), garlic, cumin, chili powder, onion, corn, beans, rice, salsa, zucchini, and lemon juice.  Reduce head and simmer 20-30 minutes.  Gently stir in chicken and heat 5 minutes.  Break up some tortilla chips into individual bowls and pour soup over chips.  Garnish with Monterey jack cheese, sour cream, green onion, and avocado.

*If you don't have enough chicken broth and you need to use water, then add as much bouillon as you need to get the flavor right. 

**Don't forget to use the drained liquid from your chicken as part of your broth.  Waste not, want not!

Serves 6-10 depending on the size of your people. :)