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Tortilla Soup Recipe
Ingredients-
  • 1 lb Chicken, cooked
  • 1 cup Cilantro, chopped
  • 29 oz Tomatoes, diced
  • 15 oz Black Beans
  • 6 cups Chicken Stock/ Broth
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Chili Powder
  • 1 tbsp Cumin Powder
  • 1 tbsp Garlic Powder
  • 2 tbsp Taco Seasoning Mix
  • 1 tsp Salt
  • 3 Bay Leaves
  • 1 Lime, halved
  • Sour Cream
  • Avocado
  • Shredded Cheese
  • Skillet (large)
  • Stock Pot (large)
  • 6-8 tbsp Olive Oil
  • 8 to 10 (6-inch) Corn Tortillas, cut into wedges or strips to taste
  • 1 medium Onion, diced
  • 6 cloves of Garlic, minced
  • Directions-
  • First of all, place the cooked chicken on a flat surface and chop/shred it. Set it aside for later use.
  • Take a large skillet and heat some oil in it, over medium heat. Add tortillas to the skillet and sauté until lightly browned.
  • Add onion, garlic and cilantro to the tortillas and cook for 2-3 minutes, or until onions become translucent. Remove the skillet from heat.
  • In a large pot, combine together diced tomatoes, chicken broth, black beans and spices. Place on flame and bring to a boil, over high heat.
  • Add the tortilla-mixture to the pot, along with chicken, bay leaves and juice of half a lime.
  • Reduce the flame and let the soup simmer for 30 minutes.
  • Remove the soup from heat, take out the bay leaves and pour into bowls.
  • Garnish with sour cream, avocado slices, shredded cheese and remaining lime slices.
  • Serve hot.
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