Chicken Tortilla Soup by The Cooking Family

chicken broth, salsa, tomatoes with green chilies, black beans, ground cumin, salt, bell pepper, onion, garlic, corn tortillas

Prep Time: 15 min
Total Time: 35 min

– 6 cups chicken broth (low or no salt if using regular, omit salt in recipe)
– 1 1/4 cups salsa
– 210 ounce cans Ro-tel or other brand diced tomatoes with green chilies
– 3 cups black beans (cooked, drained, and rinsed. One 14.5 oz can of black beans contains about 1 1/2 cups beans)
– 2 tablespoons ground cumin
– 1 teaspoon salt (leave out if your chicken broth has salt)
– 1 1/2 cups bell pepper, diced (any assortment of colors. One large bell pepper measures about 1 cup diced)
– 1 cup onion, diced (One medium onion equals about 1 cup diced onion)
– 5 cloves garlic, minced. (Substitute 1/3 teaspoon garlic powder for each teaspoon fresh garlic)
– 2-3 cups cooked (shredded chicken (1-2 frozen and/or raw chicken breasts or 3-4 frozen, raw chicken thighs could be substituted)
– 4 corn tortillas (torn in pieces)

Prep Time: 15 min
Total Time: 35 min



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