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Mexican Tortilla Soup
Rated 5.0 stars by 1 users
Category
Soup, Salads & Sides
Cuisine
Mexican
This Mexican tortilla soup is a favorite on game days… A base of diced tomatoes and chicken stock – spiced with fresh cilantro and garlic, ground cumin, chili powder, and cayenne – is filled with shredded bites of chicken, black beans and crushed tortillas. It’s easy, yummy and definitely has a kick – who could ask for more?
Ingredients
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6 tablespoons olive oil
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10 corn tortillas, 7-to 8-inch, crushed
- 1/2 teaspoon organic minced garlic
- 1 onion, chopped
- 1/2 cup fresh cilantro, chopped
- 28 oz can diced tomatoes
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2 tablespoons organic ground cumin
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1 tablespoon organic chili powder
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3 organic dried bay leaves
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6 cups chicken broth
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1/2 teaspoon fine sea salt
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1/4 teaspoon organic ground cayenne
- 3 chicken breasts, cooked and shredded
- 15.5 oz can black beans, drained
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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 bay leaves. Stir in chicken and beans. Heat for additional 5-10 mins.
Serve w/ accompaniments: shredded cheese, sour cream, tortilla chips, etc.
