For a warm supper on a cool fall night, try this savory tortilla soup. It’s easy to make, and calls for basic ingredients!
My cousin, Paula Kirkwood Boone shared it with me! And my family enjoys it!
Ingredients:
- 2 Tomatoes, chopped
- 2 (8-oz) cans of tomato sauce
- 2 Garlic cloves, minced
- 4 c. Water
- 2 Tbsp. Sugar
- 2 Tbsp. Chili powder
- 2 Tbsp. Salt
- 1 Tbsp. Oregano
- 1 Tbsp. Cumin
- 1 (4-oz) can of Green Chili’s, diced
- 3 c. Chicken breast, cooked and shredded
- Tortilla Chips
- Grated Cheese
- Optional: Sour Cream and/or avocado
Directions:
- Chop tomatoes
- Mince Garlic
- Put all ingredients, except chicken and cheese in pot on the stove.
- Bring ingredients to a boil.
- Once boiling, reduce heat and simmer for 15 minutes.
- Add chicken and simmer an additional 10 minutes.
- To serve, place tortilla chips in the bottom of the bow and pour a cup of hot soup over chips. Top with grated cheese, sour cream and/or avocado.
- Enjoy!
**Cook’s tip: Boil chicken to cook it and flash it in a hot pan. This retains the moisture in the chicken and gives it a nice char flavor. Use salt and pepper to season chicken.
*Photo Credit: Rachel Lynn Harper
