Create this yummy version of Tortilla Soup. It is easy, quick to make and so delicious that everyone will surely like it. And it goes really well with an Grilled cheese made with pepper jack cheese.
Tortilla Soup, Recipe by Kate Kelly
Author: Kate Kelly – My Mommy Brain
Recipe type: Soup Cuisine: Mexican
Prep time: 10 mins Cook time: 20 mins
Total time:30 mins
Serves: 8 cups
Ingredients
- 32 ozs low salt chicken broth, or chicken stock
- 32 ozs water
- 4 tablespoons Better Than Bouillon® All-Natural Reduced Sodium Chicken Base
- 1 10 oz can Rotel with liquid (I used the mild kind so my kids would eat it)
- 2 cups shredded cooked roasted chicken, more or less to taste
- 2 15 oz cans black beans, well-drained
- 2 tablespoons tomato paste
- 1-1/2 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder (not onion salt)
- 1 teaspoon McCormick’s Perfect Pinch Roasted Garlic and Bell Pepper seasoning
- ½ teaspoon La Costena diced chipotle peppers in sauce
- 1 cup frozen sweet corn
- 2 tablespoons minced jalapenos (or to taste)
- 3 corn tortillas (or corn) cut into strips
- 2 ripe avocados, sliced, for garnish
- tortilla strips or chips, for garnish
- Cheddar cheese, for garnish
- Sour cream, for garnish, if desired
Instructions
- Dump everything EXCEPT the avocado, tortilla strips, cheddar cheese and sour cream into a large stock pot, cover and cook to a boil for at least 15 minutes.
- If you prefer a thicker broth, add 2 TBS corn starch to about ⅓ cup cold water, stir until well mixed and then add to boiling soup, repeat as necessary to desired thickness.
- When you are ready to serve, ladle the soup into bowls, then top with avocado, tortilla strips, cheddar cheese and sour cream.
- Enjoy!
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