Mexican Tortilla Soup by Chelsea’s Messy Apron

chicken breasts, tomatoes, red enchilada sauce, garlic, yellow onion, fire-roasted green chiles, black beans, fire-roasted corn, chicken stock or broth, ground cumin, chili powder, paprika, bay leaf, seasoned salt black pepper, cilantro, tortilla strips

Prep Time: 10 min
Total Time: 10 min

– 1 pound boneless skinless chicken breasts (uncooked/raw)
– 1 can (15 ounces) whole peeled tomatoes, (undrained or 1 can fire-roasted diced tomatoes)
– 1 can (10 ounces) red enchilada sauce
– 1 and 1/2 teaspoon sminced garlic
– 1 yellow onion, diced
– 1 can (4 ounces) fire-roasted diced green chiles
– 1 can (15 ounces) black beans, (drained and rinsed)
– 1 can (15 ounces) fire-roasted corn, (undrained)
– 1 container (32 ounces) chicken stock or broth (stock has more flavor)
– 1 teaspoon ground cumin
– 2 teaspoons chili powder
– 3/4 teaspoon paprika
– 1 bay leaf
– Seasoned salt and freshly cracked pepper, (to taste)
– 1 tablespoon chopped cilantro
– Tortilla strips, Freshly squeezed lime juice, freshly grated sharp cheddar cheese, ripe avocados, fresh cilantro

Prep Time: 10 min
Total Time: 10 min

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