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Chicken Tortilla Soup

January 26, 2010

Ingredients:

  • 4 large chicken breast
  • 2 cans mexicorn
  • 2 cans rotel
  • 2 cans tomato soup
  • 2 cans beef broth
  • 2 cans chicken broth
  • 2 cans stewed tomatoes
  • 1 and 1/2 teaspoon cumin
  • 1 and 1/2 teaspoon chili powder
  • 1 onion
  • few garlic cloves
  • avocado
  • white shredded cheese

Saute onion and garlic and set to side.  Boil chicken and shred.  Mix together all except alvocado and cheese in a pot and bring to boil. Turn down to simmer for at least 6 hours.  Garnish soup with avocado and cheese and add some tortilla strips to add that final touch.

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