Two Step Tortilla Soup

Submitted by: Admin on 02/27/2008

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2.92 avg rating
25 votes

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Ingredients

2 chicken breasts-boiled (or you can use a rotisserie chicken-chopped)
3-14 oz cans of chicken broth (or if you boil your chicken, use the broth from the pot here)
1 green bell pepper-chopped fine
1/4 c fresh cilantro-chopped
1 large onion-chopped fine
1 jalapeno pepper-or hot as you like it-chopped
2 celery ribs-chopped fine
3 garlic cloves-minced (or use 3 spoons of jar garlic)
1/2 lb frozen whole kernel corn
1 can of cream style corn
1 can black beans-rinse and drained
1 can pinto beans-rinse and drained
29 oz can crushed tomatoes
14.5 oz can diced tomatoes
1 jar Pace chunky salsa-you choose the heat
salt & pepper to taste
2 t cumin
4 oz can black olives-sliced and drained
4 oz Colby Jack cheese
Tortilla chips
Sour cream

Directions

Put all ingredients into a Dutch oven or stock pot except cheese, chips, and sour cream. Bring to a gentle boi, reduce heat to low and simmer soup, stirring often for about 1 hour or until all veggies are cooked and beans are tender. Taste after 30 minutes and adjust your seasoning as needed. Bowl up hot soup and top with cheese and crushed chips and sour cream if desired. This freezes well-just leave off the toppings, let it cool and store airtight and labeled for 2 months.

Comments

For James-My nephew was also at Ft Lewis and this is his all time favorite soup that I created. I don't know if it is like what you had there, but everyone who tastes it asks for the recipe-let me know how it works for you.
Mimi ^..^

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