Wednesday, March 4, 2015

Good Evening Loves.  I wanted to share a recipe this evening that I tried today. The Recipe is listed below.

Mexican Tortilla Soup

Total Time: 20

Makes/Yield: 8

Categories: Soups and stews, Mexican


- 1 lb Cooked chicken; cubed

- 1 Carton of Mexican Tortilla Broth (Swanson)

- 1 can of tomato paste

- 1 can Whole kernel corn; undrained

- 1 cup Cheddar cheese; shredded

- Sour cream

- Tortilla chips.


  -Green Peppers

- 1 can of tomatoes

-1 tbsp. of canola oil

-Salt and Pepper to taste

Apply a generous amount of canola oil to a skillet. Apply the seasoned chicken (I used Lawry’s Garlic Sea Salt to season the chicken) to the hot oil and cook thoroughly. (Until it is no longer pink)I applied  1tbsp of Canola oil to a pot and cooked until the oil was hot. I then added the onions and green peppers to the pot. After the onions and peppers become soft, add the tomato paste. Stir the mixture for about 1 min. Then add the corn, tomatoes, broth, and cooked chicken to the pot and bring to a boil. Afterwards, let the soup simmer for about 10. Once the soup is done, you may add the sour cream, tortilla chips and cheese per serving. I hope you enjoy the easy yet delicious recipe!

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