This delicious tex-mex tortilla soup hits the spot on a cold winter night, and can be whipped up in just 30 minutes. (Although your family will think you had it simmering all day.)
It's also a great way to use up leftover turkey or chicken!
Ingredients:
Tortilla Soup
- 1 to 1 1/2 Pounds Skinless Chicken or Turkey, Diced (Can be cooked or raw)
- 3 14 Oz Cans of Chicken Broth
- 1 14.5 Oz Can of Diced Tomatoes, Undrained
- 1 Medium Onion, Diced
- 1/2 Green Pepper, Diced
- 2 Tsp Chili Powder
- 1/2 Tsp Ground Cumin
- 1/8 Tsp Black Pepper
- 1 14 Oz Can Corn
Optional Ingredients (Toppings):
- Tortilla Chips, Coarsely Crushed
- Monterey or Cheddar Cheese, Shredded
- Avocado, Diced
- Fresh Cilantro or Jalapeno Peppers
Directions:
- In a 4-quart dutch oven or stock pot, combine the broth, onions, peppers, tomatoes, chili powder, cumin and black pepper.
- Bring to a boil. If using raw chicken, add the chicken, and return to boiling.
- Reduce heat, and simmer covered for 10 minutes.
- Add the corn, and if using cooked chicken, add the cooked chicken at this point.
- Bring to a boil again, and then reduce heat and simmer, covered, for another 10 minutes.
- Serve and sprinkle with your favorite toppings. (I love cheese and crushed tortilla chips!)
