Tuesday, March 1, 2011

Chicken Tortilla Soup

Mexican food is one of our favorites and here is a quick and easy recipe for chicken tortilla soup.

2 pounds chicken, cooked and cubed or shredded (one rotisserie chicken)
1 onion, chopped
2 tablespoons olive oil
1 (15 ounce) can beef broth (or 2 cups)
2 (15 ounce) cans chicken broth (or 4 cups)
1 tablespoon Worcestershire Sauce
1 teaspoon garlic salt
1/2 tablespoon chili powder
1 can Rotel Tomatoes and Green Chilis
1 (15 ounce) can corn, drained
I (15 ounce) can black beans, rinsed and drained
Mexican blend cheese, shredded
Tortilla chips
sour cream, optional

In large pot, saute onions in olive oil for 10 minutes or until soft. Pour remaining ingredients in the pot. Mix and simmer covered for 20 minutes. Serve with shredded cheese, tortilla chips, and sour cream, if desired.

This recipe is from Sarah's blog www.grshortstop.blogspot.com.


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