Hearty Tortilla Soup

40 Min.
30 Min.
6-8
Ingredients
2
cups cooked, shredded chicken (bite size pieces) (set aside in refrigerator)
2 cups cooked, shredded chicken (bite size pieces) (set aside in refrigerator)
6
cups of water
6 cups of water
tablespoons of Better Than Bouillon® Roasted Chicken Base
2½ tablespoons of Better Than Bouillon® Roasted Chicken Base
1
tablespoon canola oil
1 tablespoon canola oil
½
cup finely chopped onion
½ cup finely chopped onion
2
large cloves garlic, peeled and minced
2 large cloves garlic, peeled and minced
2
tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh cilantro
Juice of 2 fresh limes
Juice of 2 fresh limes
1
(14.5-ounce) can petite diced tomatoes, undrained
1 (14.5-ounce) can petite diced tomatoes, undrained
1
cup frozen corn
1 cup frozen corn
cup long grain white rice, rinsed
⅓ cup long grain white rice, rinsed
2
teaspoons ground cumin
2 teaspoons ground cumin
1
teaspoon chili powder
1 teaspoon chili powder
1
teaspoon kosher salt
1 teaspoon kosher salt
teaspoon ground cayenne red pepper
⅛ teaspoon ground cayenne red pepper
1
(15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
shredded Cheddar cheese
shredded Cheddar cheese
sour cream
sour cream
tortilla chips
tortilla chips
Directions
  1. In a soup pot, heat water over medium-low heat. Whisk in Chicken Base until dissolved.
  2. In a medium non-stick skillet, heat oil over medium-high heat. Add onion and garlic, cook and stir until onion is tender, about 3-5 minutes.
  3. To soup pot, add onion mixture, cilantro, lime juice, tomatoes, corn, rice, cumin, chili powder, salt and cayenne pepper, stir to combine. Cover and bring soup to a boil, stirring occasionally.
  4. Reduce heat to medium-low, stir in chicken and beans, cover and simmer, until done, about 10-15 minutes, stirring occasionally. Top with Cheddar cheese, sour cream and tortilla chips.
Serve with cheese quesadillas, tortilla chips and fresh guacamole

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