Chicken Tortilla Soup

Joan Warkentin
Wichita, Kansas

14 oz. corn
Greeen chilis
28 oz. diced tomatoes
14 oz. black beans
2-14 oz. cans chicken broth
1 3/4 c. water
2 chicken boullion cubes
1 to 2 T. dried minced onion
1 clove garlic, minced
1 tsp. cumin
Salt and pepper, to taste
2 boneless, skinless chicken breasts
Corn tortillas
Cheddar cheese
Sour cream

Mix all ingredients except tortillas, cheese, and sour cream. Heat thoroughly on the stovetop. Cut corn tortillas in matchstick size shreds and toast in the oven. Garnish with toasted tortiallas, cheese, and sour cream.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: