Chicken Tortilla Soup

By á-5050

Ingredients

• 1 whole chicken (boiled and reserve the broth)
• 1 carton Mexican Tortilla Chicken Broth (flavor infused)
• 1 package Old El Paso Roasted Chilies and Garlic cooking sauce
• 1 large onion (chopped)
• 1/2 pod minced garlic
• 1/2 chopped bell pepper
• 2 seeded and chopped jalapenos
• 1 can Rotel tomatoes
• 1 can Pinto beans (rinsed and drained)
• 1 can whole kernel corn
• 1/2 bunch chopped cilantro
• Salt/pepper/accent (per your taste)

Preparation

Step 1

Cook chicken with salt & Pepper, reserving broth. Remove and debone.

In skillet with some olive oil (3 T. or so), saute onion, garlic, bell pepper and chopped jalapenos...(5-8 minutes or so).

To the original chicken broth, add Tortilla Chicken broth and Old El Paso cooking sauce; add onion mixture, tomatoes, beans and corn. Let cook for 20-30 minutes. Add chopped cilantro and taste for what seasonings are needed. Add deboned chicken right at the very end.