This hearty Mexican soup is literally filled with flavor!
Hearty Tortilla Soup
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Prep:
40 min. -
Cook:
30 min. -
Serves:
6-8
Recipes
Recipe tags: chicken base, easy difficulty, main, chicken, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 cups | water |
| 2½ Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 Tbsp | canola oil |
| ½ cup | finely chopped onion |
| 2 cloves | garlic, large peeled and minced |
| 2 Tbsp | finely chopped fresh cilantro |
| Juice of 2 fresh limes | |
| 1 can | (14.5-ounce) petite diced tomatoes, undrained |
| 1 cup | frozen corn |
| ⅓ cup | long grain white rice, rinsed |
| 2 tsp | ground cumin |
| 1 tsp | chili powder |
| 1 tsp | kosher salt |
| ⅛ tsp | ground cayenne red pepper |
| 2 cups | cooked, shredded chicken (bite size pieces) (set aside in refrigerator) |
| 1 can | (15-ounce) black beans, drained and rinsed |
| shredded Cheddar cheese | |
| sour cream | |
| tortilla chips |
Directions
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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.
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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.
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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