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My version of tortilla soup. This recipe is a variation that's a little more filling than some and most of the ingredients are canned. A great version of this classic for the lazy chef.
Recipe by aramina1198
This recipe has not been rated
Prep Time
10min
Total Time
1hr
Servings
4bowls
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Debone, skin, and cube the chicken. I use the rotisserie chickens as they cost as much as a raw fryer and I can prep them ahead and make up soups souper fast.
Dice garlic and onion.
Heat olive oil in a large pot. Add in garlic and onion and sweat until transparent.
Open and drain canned vegetables, rinse beans. Add chicken cubes, green chiles, stewed tomatoes, black beans, and corn to pot.
Pour in chicken broth, add boullion cube and 2-4 cups water depending on how much liquid you prefer. It should be enough to cover the veggies.
Simmer for 10 mins. stirring occasionally.
Serve into large bowls. Crumble a small handful of tortilla chips in the middle of each bowl, then top with fresh cilantro, a little shredded cheese, a dollop of sour cream, and a squeeze of lime juice.
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