I love soup especially in the fall/winter time. Last week was chicken, collard and veggie soup and this week was beef stew and chicken tortilla soup. So good! I didn’t use a recipe this time for my chicken tortilla soup, but I still thought I’d write down what I used just in case someone might want to duplicate it. Enjoy!
1 small can – chopped green chilies
1 can – chopped tomatoes
1 can – black beans
3 cans – chicken stock
2-3 cups – shredded chicken
1/2 – green bell pepper chopped
1/2 – red bell pepper chopped
1 – zucchini chopped
2 – celery stalks finely chopped
4 – large carrots chopped
1/2 – large sweet onion finely chopped
1 Tablespoon – Lime juice
1 handful – chopped cilantro
Add chili powder, garlic powder and pepper to taste. You can also add Tabasco for extra heat
I added all ingredients at the same time except lime juice and cilantro till the end. Cook on med/low for 30-45 minutes (until veggies are tender) and simmer till ready to eat. You can garnish with tortilla chips, sour cream, fresh cilantro and Mexican style cheese.