A tasty chicken tortilla soup made with Ro-tel tomatoes and pinto beans. This soup is really easy to make and tastes great. To prepare this recipe you will the ingredients listed below.
Ingredients:
1. Four ounces of fresh onions, diced.
2. One table spoon of safflower oil.
3. 24 ounces of chicken broth.
4. Three medium cloves of garlic, chopped.
5. One and a half teaspoons of Mccormick ground cumin seed.
6. Six teaspoons of pure lime juice.
7. Half a cup of Arriba fire roasted mexican chipotle salsa.
8. Twelve ounces of Hunt's tomato sauce.
9. One tin of Eden Organic pinto beans.
10. A tin of Del Monte whole kernel corn.
11. Half a cup of coriander, diced.
12. One and a half teaspoons of Mccormick light chili powder.
13. Three cups of spit-roasted (Rotisserie) chicken, cut into shreds.
14. A teaspoon of Melissa's dried greek oregano.
15. A tin of Ro-Tel tomato and green chillies mix.
16. Four ounces of Hatch mild green chillies.
17. 30 ounces of Eden Organic black beans.
18. Seven pieces of Old El Paso flour tortillas, cut into thin shreds.
Preparation:
1. Take a big pot and add the safflower oil into it. Heat under a medium flame and then add in only half of the flour tortillas. Stir the tortillas in the pot until they become firm and crusty. Dry out the oil from the tortillas with a tissue and leave it aside in a separate bowl. Now, add in the remaining tortillas and repeat the same.
2. Add the greek oregano, Mccormick chili powder, cumin seed and fresh chicken broth into the pot. Let it cook under a medium-high flame and boil. Once the broth has come to a boil, add in the diced onions, garlic cloves, mild green chillies, whole kernel corn, chipotle salsa, pinto beans, Ro-tel tomato and green chillies mix, lemon juice, Eden organic black beans and the tomato sauce.
3. Stir the chicken tortilla soup well and let it cook under a low flame till the chicken is done. Now, top up with fresh coriander and add in the remaining flour tortillas. Your chicken tortilla soup recipe is now ready to serve. Enjoy!
