Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals.
Mexican Tortilla Soup
Jenny from Smith & Truslow
6-8
15 minutes
45 minutes
Mexican
Soups
This Mexican tortilla soup is a game-day favorite. Diced tomatoes and chicken broth are simmered with crushed corn tortillas, garlic, cilantro and our organic cumin, chili powder and cayenne, then filled with shredded chicken and black beans. It's easy, hearty and has a real kick. Top it with cheese, sour cream and tortilla chips. Gluten-free, and dairy-free without the toppings.
Ingredients
- 6 tablespoons olive oil
- 10 corn tortillas, 7-to 8-inch, crushed
- 1 teaspoon organic granulated garlic
- 1 onion, chopped
- 1/2 cup fresh cilantro, chopped (optional)
- 28 oz can diced tomatoes
- 2 tablespoons organic ground cumin
- 1 tablespoon organic chili powder
- 3 organic dried bay leaves
- 6 cups chicken broth
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon organic ground cayenne
- 3 chicken breasts, cooked and shredded
- 15.5 oz can black beans, drained
- optional toppings: shredded cheese, sour cream, tortilla chips
Directions
- Heat oil in large pot over medium heat.
- Add 10 crushed tortillas, garlic, onion and cilantro (if using). Sauté 2-3 minutes.
- Stir in tomatoes. Bring to boil. Add cumin, chili powder, bay leaves and chicken broth and return to boil. Reduce heat and add salt and ground cayenne.
- Simmer 30 minutes.
- Remove the bay leaves. Stir in the chicken and beans and heat through, 5 to 10 minutes.
- Serve with your favorite toppings: shredded cheese, sour cream and tortilla chips.
