Tortilla Soup -2

Course : Chicken
Serves: 4
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1 Package Chicken Breast Filets -- (1 - 2 pounds)
1 medium Onion -- minced
2 cloves Garlic
2 Cans jalapeno Pinto Beans -- (ex. Ranch Style)
2 Cans Diced Tomatoes -- (the stewed kind)
5 Tablespoon Mexene inch Chili Seasoning -- (similar to chili powder)
2 Tablespoon Flour
1 Teaspoon Cumin
1 Teaspoon Salt
2 Teaspoon Sugar
1 medium Fresh -- jalapeno
1 piece Tortillas -- (flour or corn)
1 package Crisp Tortilla Chips And Grated Cheese -- for garnish
---Additional Garnish---
1 bunch Chopped Cilantro -- optional
1 package Sour Cream -- optional

Preparation / Directions:

In a large pot, boil chicken with onion until tender (10 minutes). Remove chicken and reserve stock. Add beans and tomatoes to pot (do not drain). In a measuring cup, mix dry ingredients, add just enough water to make a paste and make sure all lumps are stirred out. Pour into pot. Add 2 cans of reserved chicken stock to pot. Float jalapeno and garlic buttons. Bring to a boil for 30 minutes then reduce heat and simmer an hour. While waiting for the pot to boil shred chicken into bite size chunks and add back to pot. (The soup actually tastes better the next day, I often plan to serve it tomorrow) Just before serving, cut tortillas in half, then cut the halves into 1 inch strips. Add to simmering pot. Spoon into bowls garnish with a few crisp tortilla chips and grated cheddar. A dollop of sour cream and a few cilantro leaves are also good.

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