Chicken Tortilla Soup

28 oz can diced tomatoes
14 oz can corn
14-1/2 oz can black beans
4 oz can green chilies
2 14 oz cans chicken broth
1-3/4 cups water
2 chicken bouillon cubes
1 to 2 T dried, minced onions
1 clove garlic, minced
1 t. cumin
salt and pepper to taste
2 boneless, skinless chicken breasts, cooked and cubed
6-8 corn tortillas, cut into 1/4 inch strips
garnish: shredded cheddar cheese

Add all ingredients together except chicken, tortillas, and cheese. Bring to a boil, then simmer for 20 minutes. Add chicken and simmer another 10 min. Broil tortilla strips until toasted and lightly browned. Serve in bowls with tortillas and cheese sprinkled on top.


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