Peachy the Magazine

Tortilla Soup

Featured in our October November 2014 Food + Entertaining article, A Casual Drop-In On Hallows Eve, this delicious Tortilla Soup recipe is easy to make and always a crowd-pleaser.

Tortilla Soup
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Tortilla Soup

Course: Soups
Servings

6-8

servings

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breast

  • 1 onion, chopped

  • 2 fresh jalapeños, seeded and chopped

  • 3 cloves of garlic, minced

  • 4 large carrots, chopped

  • 4 teaspoons vegetable oil

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1 teaspoon lemon pepper

  • 1 teaspoon salt

  • 1 tablespoon hot pepper sauce, or to taste

  • 1/2 cup flour

  • 1 14 ounce cans diced tomatoes

  • 4 14 ounce cans chicken broth

  • 1 15 ounce can black beans, drained and rinsed

  • 8 corn tortillas, cut into thin strips

Directions

  • Chop chicken. Sauté onion, jalapeños, garlic, carrots and chicken in 4 teaspoons oil in a stockpot for 8 minutes. Stir in cumin, chili powder, lemon pepper, salt, hot pepper sauce and flour until well mixed. Slowly add the can of tomatoes and stir. Slowly add in chicken broth, stirring to avoid clumps. Simmer for 1 hour. Add black beans. Place the sliced tortilla strips on a cookie sheet and spray with nonstick cooking spray. Bake in 400° oven for 8 minutes or until crisp. Garnish with sour cream, cheese, avocado, tortilla strips and cilantro.

Notes