Friday, September 11, 2009

Chicken Tortilla Soup

Chicken Tortilla Soup
San Jose Mercury News, Food & Wine section
- Est:1990's
We love to order this soup at one of our favorite restaurants and
now I can make it at home! This soup was so easy because it uses canned ingredients that I always have in my pantry; you can double up the recipe when company comes...

2 1/2 Cups of diced cooked chicken
1 Can chili with beans
2 (14.5 ounces) Cans chicken broth
1 Cup salsa
1 Can corn, drained
1 Can black beans, rinsed and drained
3 T chopped cilantro
8 Corn tortillas, sliced into strips
Shredded cheese

Place the chicken broth and salsa in a large pot; bring to a boil; reduce heat to a low simmer.
Stir in the chicken,chili, corn, black beans and cilantro, then allow to simmer until heated or about 10 minutes.
Meanwhile heat approx.2-3 T of cooking oil on med/high. Fry the tortilla a strips until golden brown 1/3 at a time; drain on paper towels.
Ladle the soup into bowls and top with tortilla strips and shredded cheese.
Serves 4
This recipe Is a Keeper!...


  1. This sounds so good, I'm going to make it when the temp drops below 80! I love the cupcake pic- I can tell you;re a talented photographer so I can't wait to see more pics! You and I are kindred spirits... I have bindes with magazine recipes slid into plastic sheet protectors..I love thumbing through them for inspiration. They go back to '93... eeek! :0

  2. VERY COOL WEBSITE! Really nice set-up and exellent pics, Tracie! Great job! Love, Cindylepp

  3. PS...can't read the comments tho, font is too light colored or is it my computer? Cindy

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  5. OOops that was me and my mistake above!.. Thanks for the nice comments and patience as I'm trying to get out the kinx... I hope to get a picture for every recipe posted as well! Is font is better now Cindy! :)