Chicken Soup with Tortilla

Name: Chicken Soup with Tortilla
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 12 Cups
Ingredients: 2 teaspoons vegetable oil1 cup chopped onion (about 1 medium)2 cloves garlic; minced or ½ teaspoon garlic powder1 teaspoon cumin1 can (15 ounces) navy beans; drained and rinsed1 can (28 ounces) diced tomatoes with juice4 cups low-sodium chicken broth (see Notes)1 cup tomato sauce2 cans (4 ounces each) chopped green chiles2 teaspoons oregano2 cups chopped cooked chicken½ cup chopped fresh cilantro1 cup shredded cheese10 corn tortillas

Delicious one-pot meal packed with flavor and ready in under an hour. A great option for a weeknight dinner or make-ahead meal.

Tomato-based chicken soup in a large bowl with a side of tortilla strips.

Prep time: 10 minutes
Cook time: 30 minutes
Makes: 12 Cups
Nutrition Facts: View label

Ingredients

2 teaspoons vegetable oil

1 cup chopped onion (about 1 medium)

2 cloves garlic, minced or ½ teaspoon garlic powder

1 teaspoon cumin

1 can (15 ounces) navy beans, drained and rinsed

1 can (28 ounces) diced tomatoes with juice

4 cups low-sodium chicken broth (see Notes)

1 cup tomato sauce

2 cans (4 ounces each) chopped green chiles

2 teaspoons oregano

2 cups chopped cooked chicken

½ cup chopped fresh cilantro

1 cup shredded cheese

10 corn tortillas

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
In a large saucepan on medium heat, add oil and sauté onion until softened. Stir in garlic and cumin.
Add beans, tomatoes and broth. Heat to a boil, then reduce heat to simmer.
Stir in tomato sauce, chiles, oregano and chicken. Simmer 15 minutes.
When ready to serve, stir in cilantro and 1 cup cheese until melted. Serve tortilla strips on the side as soup toppings.
Refrigerate leftovers within 2 hours.

Notes

Broth can be made at home, purchased in a can or box, or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
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 F, tossing frequently, for 15 minutes or until crispy and starting to lightly brown.

Comments

Submitted by susan sandperl on Tue, 05/28/2019 - 13:15

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

Submitted by dragonldy74 (not verified) on Thu, 02/01/2018 - 16:49

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.

Submitted by LesleyJ on Wed, 12/14/2011 - 16:45

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