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Chicken Tortilla Soup

Author Grace Long and Pamela Fletcher

Ingredients

  • 2 chicken breasts
  • 1 qt chicken stock
  • 1 green pepper cut into medium size pieces
  • 6 cloves garlic
  • 2 can fire roasted tomatoes
  • 1/2 onion chopped
  • 1 can mild chilies
  • 1 tsp grated ginger
  • 2 tsp salt
  • 1 Tbsp oregano
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1/2 cup cilantro
  • 1/2 cup frozen corn
  • 1/2 cup black beans cooked or from a can

Instructions

  • Blend cilantro, tomatoes, garlic, ginger, salt, chills, onion and all spices in small food processor. Sauté chicken for ten minutes put all blended ingredients on top of the chicken in the pan, continue cooking in pan for about 15 minutes.
  • Put whatever pureed mix didn't fit into site pan into a soup pot.
  • Then after chicken is done cut into small pieces.
  • Add everything from sauté pan into soup pot including: green pepper, corn and black beans.
  • If soup looks too thick add some more water and season to taste.
  • Soup can cook in pot for 30 min to an hour.