Mi Madre Maria's Chicken Tortilla
This soup is quick to make, flavorful, and filling! It has a zesty blend of freeze dried corn and quick cook black beans to make up a Mexican favorite that will make you say Ole! Add a can of crushed tomatoes (with chilies or jalapeños if you dare) along with some chicken for a special treat. Serve with corn bread and tacos to make a great Mexican meal.
Makes 2 Quarts: 8 servings Cook Time: 30 minutes
Contans: freeze-dried corn, black beans, onion, garlic, green chiles, herbs and spices
Allergen Info: gluten-free
2 (14.5 oz.) cans chicken broth
1 large boneless chicken breast or 1 1/2 cups cooked, shredded chicken
1 can (14.5 oz) petite diced tomatoes (use jalapeño or fire-roasted style for a kick)
1 cup water
1.Bring chicken broth, soup mix, chicken breast (if using raw), and water to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is tender.
2.Remove chicken breast, shred, and return to soup pot (if using cooked chicken, add now). Add diced tomatoes and simmer on low heat for 10-15 minutes.
3.Top with crumbled tortilla chips & shredded cheddar cheese to serve. Add a spoonful of salsa or some hot sauce for extra heat.
Mi Madre's Chicken Tortilla Soup makes a great topping for nachos. Simply simmer until thickened and serve over your favorite tortilla chips topped with shredded cheese, sour cream, and guacamole!