Mexican Tortilla Soup

chelseasmessyapron.com

Tess S

1 pound boneless skinless chicken breasts (uncooked/raw)

1 can (15 ounces) whole peeled tomatoes, undrained OR 1 can fire-roasted diced tomatoes

1 can (10 ounces) red enchilada sauce

1 and ½ teaspoons minced garlic

1 yellow onion, diced

1 can (4 ounces) fire-roasted diced green chiles

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) fire-roasted corn, undrained

1 container (32 ounces) chicken stock or broth (stock has more flavor)

1 teaspoon ground cumin

2 teaspoons chili powder

¾ teaspoon paprika

1 bay leaf

Seasoned salt and freshly cracked pepper, to taste

1 tablespoon chopped cilantro

Tortilla strips, Freshly squeezed lime juice, freshly grated sharp cheddar cheese, ripe avocados, fresh cilantro,

Directions at chelseasmessyapron.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer