Have you ever come home pondering what to make for supper? Me too!
I had some boneless chicken breasts in the fridge
and thought about Chicken & Dumplings or maybe a Chicken Pot Pie.
My time was limited and my family was starving ~ so I scoured through
my pantry and came up with this scrumptious soup.
You probably have most of the ingredients on hand and it is very easy to prepare.
I knew I chose the right dish to serve for lunch when my daughter came over
to my simmering pot and said "That looks delicious and smells so good!"
***I like to present my soup with bowls of topping choices.
I bake up some crispy tortilla strips and serve with
sour cream, cheddar cheese, cilantro and limes.
Chicken Tortilla Soup
6 chicken breasts, cooked and diced
I like to simmer my chicken with 2 celery stalks, 1 onion, 3 garlic cloves, 3 carrots and 3 chicken bouillon cubes or roast in the oven drizzled with olive oil and seasoned with kosher salt and pepper.
1 onion, chopped
2 garlic cloves, minced
1 28 oz. can crushed tomatoes
1 can Mexican diced or stewed tomatoes
2 cans black beans
(drain and rinse)
1 can chili beans
2 cups shoe peg corn
3-4 cups chicken stock
(here is a great time to use my homemade stock)
1 T chili powder
garlic salt to taste
Saute onions in olive oil until translucent.
Add the garlic and continue to saute for 1 minute.
Add tomatoes, broth, beans, corn and spices -
simmer until flavors blend - stir in chicken.
Place tortilla strips in bowl and ladle on soup.
sprinkle on additional tortillas and toppings of choice.
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