Tortilla Soup

Tortilla Soup topped with jack cheese and tortilla chips

Tortilla Soup topped with jack cheese and tortilla chips

This Tortilla Soup Recipe is simple, healthy and loaded with flavor.  On a cool day, nothing is better than a bowl of soup!

  • 2 large cans (28 oz) of diced tomatoes with juices
  • 3-4 small cans (14 1/2 oz) of chicken broth (reduced sodium)
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1/2 C chopped cilantro
  • 1 jalapeno, seeded and diced
  • 3 roasted chicken breasts, cooked and torn in pieces
  • 1 C  brown rice, cooked
  • 1 C corn, drained
  • 1 C black beans, drained and rinsed
  • monterey jack cheese, grated
  • 1 package corn tortillas

Roast chicken breasts, brushed with olive oil,  in 350 degree oven for 30-40 minutes or until done.  Cool to touch and tear into pieces.   In food processor, add onion, garlic, cilantro, jalapeno and enough tomatoes with juice to fill processor 2/3 full.  Blend for several minutes and add to large pot.  Continue blending tomatoes in food processor and add to pot.  Add 3 cans of chicken broth to pot. Stir and simmer this mixture for 30 minutes.  Add chicken pieces, rice, corn and black beans and cook until heated.  If you prefer your soup a little thinner, add 1/2 to 1 additional can of chicken broth and heat.   Slice 1 corn tortilla thinly per bowl of soup to be served and toast in 350 degree oven for 5-10 minutes until crisp.  Ladle soup into serving bowls and garnish with grated jack cheese and top with crunchy tortilla strips.

Note:  If you prefer, add sliced limes to bowl or chunks of avocado. If you like a smokey flavor, use  Glen Muir Fire Roasted diced tomatoes in place of regular diced tomatoes.

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