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Chicken Soup with Tortilla

Kid friendly
Notes

Recipe Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • To make tortilla strips, stack tortillas and cut in half. Cut each half-stack into thin strips. Spread strips on a baking sheet. Bake at 350 degrees, tossing frequently, for 15 minutes or until crispy and starting to lightly brown.

Ingredients

2 teaspoons oil
1 cup chopped onion (about 1 medium)
2 cloves garlic, minced, or 1/2 teaspoon garlic powder
1 teaspoon ground cumin
1 can (16 ounces) navy beans
1 can (28 ounces) diced tomatoes
2 cans (14.5 ounces each) fat-free chicken broth (see notes)
1 can (8 ounces) tomato sauce
2 cans (4 ounces each) chopped green chilies
2 teaspoons dried oregano
2 cups chopped cooked chicken
½ cup chopped fresh cilantro
1 cup shredded cheese
10 thin corn tortillas

Instructions

  1. Heat oil in a large pot. Add onion, garlic, and cumin, and sauté until onion is softened but not browned.
  2. Drain and rinse beans. Add drained beans, tomatoes with liquid, and chicken broth. Heat to a boil. Reduce heat.
  3. Stir in tomato sauce, chilies, oregano, and chicken. Simmer 15 minutes.
  4. When ready to serve, stir in cilantro and 1 cup cheese until melted. Serve tortilla strips on the side as soup toppings.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.

  • To make tortilla strips, stack tortillas and cut in half. Cut each half-stack into thin strips. Spread strips on a baking sheet. Bake at 350 degrees, tossing frequently, for 15 minutes or until crispy and starting to lightly brown.
Photo of Chicken Enchilada Soup
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 12 Cups
Nutrition Facts: View Label

Comment

I loved the cilantro flavor and it looked/tasted amazing!

I have made this twice now, and it's always so delicious! And I'm taking a tripled amount of it for a Super Bowl party this Sunday with friends so we'll have something healthy to enjoy along with the tasty but not-so-healthy snacks.

I've made this recipe for four grade groups. The first for 1st and 2nd graders: A Big BIG hit! All students asked for seconds! I recently made it again for 3rd and 4th grades and once again almost a 99% "LOVED it" response! One little guy told me, "This is my new pizza!" Now, that's quite a compliment! I use both white and black beans and I use the food processor on 1 or 2 cans of beans, in order to make the soup just a bit thicker.

Susan Sandperl, Myrtle Point Extension