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savory chicken tortilla soup

(1 rating)
shoileygal avatar
Recipe by
cheryl clark
@shoileygal
Flowery Branch, GA

this is as close as I could get to my favorite soup served by Chili's Restaurant.

(1 rating)
yield 8 serving(s)
prep time 1 Hr
cook time 2 Hr

Ingredients For savory chicken tortilla soup

  • 1 package pictsweet frozen authentic mexican veggies (corn, black beans, onions, tomatoes and peppers)
  • 1 packet old el paso taco seasoning***
  • 1/4 cup bajia brand cumin****
  • 1 packet packet old el paso seasoned black beans in sauce (these are almost like refried beans and give the soup texture)***
  • two boxes of salted chicken broth
  • 1 jar tositos brand medium salsa***
  • one whole chicken
  • sour cream
  • tortilla strips
  • grated cheddar or white american
  • SAVORY CHICKEN TORTILLA SOUP

How To Make savory chicken tortilla soup

  • 1
    Stew the whole chicken in a large stock pot in one box of the broth and the packet of taco seasoning. When it is starting to fall of the bone, drain chicken into a collander reserving the broth in a second pot. After the chicken cools, pull out all the bones and skin. Set aside. In a pan, sautee frozen veggies in olive oil. In your second pot, add the veggies, the packet of black beans, 1/2 jar of the salsa, the cumin and the chicken and the second box of chicken broth. Let simmer for about an hour. Serve in large bowls with a large dollop of sour cream, grated cheese and then garnish with crushed tortilla chips or tortilla strips. As a variation, you can add a cup steamed yellow rice in the soup to add more texture. *** do not substitute brands or it won't be as good. :-)
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