Chicken Tortilla Soup

Source

Lindsey Edmonds

Ingredients

Display units in Metric

1-2		chicken breasts
¹⁄₂	teaspoon	olive oil
3-4		garlic cloves minced
¹⁄₂	teaspoon	cumin
4	cups	chicken broth
1	cup	frozen corn kernels
1	large	onion chopped
2		celery stalks chopped
1-2	cups	black beans or 1 -15 oz can
¹⁄₂	teaspoon	chili powder
1	tablespoon	lemon juice
1	cup	Salsa
8	ounces	tortilla chips
1	cup	cheddar cheese shredded

Directions:

1. Brown chicken thighs in olive oil until fully cooked or you may boil them in a medium pot of boiling water until they are cooked through. Remove from pan, cool, and then shred with two forks.

2. In a large pot, saute onions, zucchini, and celery until soft and browned. Add cumin, garlic cloves, chicken broth, corn, black beans, chili powder, lemon juice, salsa, salt, and shredded chicken. Bring to a boil and then turn the heat down to a simmer and cook for 20-30 minutes.

3. Break up some tortilla chips in the bottom of each bowl and pour the soup over the chips. Top with sour cream and cheese.

Crockpot adaption: In a crockpot, combine all your ingredients, except chips and cheese. It is easiest to leave chicken breasts whole until they are fully cooked, then pull them out and shred them with two forks and place the chicken back into the pot during the last hour. Cook on low for 4-6 hours in your crockpot. Break up some tortilla chips into individual bowls and pour soup over chips. Top with cheese and sour cream as desired.

Yield: 6 servings.

Directions:
1. Brown chicken thighs in olive oil until fully cooked or you may boil them in a medium pot of boiling water until they are cooked through. Remove from pan, cool, and then shred with two forks.
2. In a large pot, saute onions, zucchini, and celery until soft and browned. Add cumin, garlic cloves, chicken broth, corn, black beans, chili powder, lemon juice, salsa, salt, and shredded chicken. Bring to a boil and then turn the heat down to a simmer and cook for 20-30 minutes.
3. Break up some tortilla chips in the bottom of each bowl and pour the soup over the chips. Top with sour cream and cheese.
Crockpot adaption: In a crockpot, combine all your ingredients, except chips and cheese. It is easiest to leave chicken breasts whole until they are fully cooked, then pull them out and shred them with two forks and place the chicken back into the pot during the last hour. Cook on low for 4-6 hours in your crockpot. Break up some tortilla chips into individual bowls and pour soup over chips. Top with cheese and sour cream as desired.
Yield: 6 servings.

Comments & Personal Notes

This was SOOO good. A huge hit. I had omitted the celery and black beans simply because I didn't have them on hand.

Comment from InspiredToAction — posted about 12 years ago

Also, I did this in the crock pot, so it was really easy.

Comment from InspiredToAction — posted about 12 years ago

Ronnie, Alicia and kids liked this soup a lot. It was good. I did not use zuchini as the original recipe called for, so I am deleting it from my saved copy/recipe. Took about 30 minutes to prepare then 30 minutes to simmer.

Comment from christylynn — posted about 11 years ago

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

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