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Chicken Soup with Tortilla

Kid friendly
Notes

Recipe Notes

  • Broth can be made at home or 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.
  • 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.

Ingredients

2 teaspoons oil
1 cup chopped onion (about 1 medium)
2 cloves of garlic, minced or 1/2 teaspoon garlic powder
1 teaspoon cumin
1 1/2 cups navy beans (cooked or canned, 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

  1. In a large saucepan on medium heat, add oil and sauté onion until softened. Stir in garlic and cumin.
  2. Add beans, tomatoes and broth. Heat to a boil, then reduce heat to simmer.
  3. Stir in tomato sauce, chiles, 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 made at home or 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.

  • 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.
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