Turtle Rock Tortilla Soup

By LadyRev-2

Ingredients

• 1 gallon chicken broth
• 1 T ground cumin
• 2 Tbsp chopped garlic
• 2 Tbsp chili powder
• 5 corn tortillas, toasted
• 2 pounds diced, raw boneless chicken
• 1 cup crushed tomatoes, juice included
• 1 cup diced onion
• 1 can (16 oz) black or pinto beans

Preparation

Step 1

Combine broth, cumin, garlic, chili powder and tortillas in a large, heavy pot. Simmer for 30 minutes. Strain into another pot or used slotted spoon to remove all solids. Add chicken, tomato and onion; simmer 30 minutes. Note: soup can be made ahead to this point, then reheated within 48 hours. To serve, put soup in slow cooker to keep warm and surround with bowls of garnishes