Chicken Tortilla Soup

Chicken Tortilla Soup
Chicken Tortilla Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

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.

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