Chicken Tortilla Soup
This easy soup recipe that can be ready in 10 minutes—start to finish!
Servings: 6 servings
Equipment
- Large Soup Pot
Ingredients
- 1 tablespoon Ghee, or other cooking fat or oil
- 2 cloves Garlic, minced
- 1 teaspoon Cumin, ground
- 1 teaspoon Coriander, ground
- 1 teaspoon Fine ground sea salt
- 1/2 teaspoon Freshly ground black pepper
- 2-3 cups Shredded chicken
- 2 cans Black beans Store-bought cans, or 2 pints home-canned, or approximately 4 cups soaked beans.
- 1 can Corn Store-bought can or 1 pint home-canned, or 2 cups fresh or frozen corn.
- 2 cups Salsa
- 6 cups Water, or Chicken Broth, Stock, or Bone Broth
- tomato paste, optional
Instructions
- Put ghee into soup pot set on medium heat. Once melted, add in spices, salt, and pepper. Stir to mix.
- Add garlic and saute for 1 minute.
- Add chicken and mix well to coat with spices.
- Add beans, corn, salsa, and mix well.
- Add water or broth and stir.
- Bring up to a boil, then turn down to medium and allow soup to heat through.
- Serve in bowls and top with sour cream, grated cheese, tortilla chips, and avocado, if desired.
Video
Notes
Find this recipe and video at https://marysnest.com/chicken-tortilla-soup/
Copyright © 2020 Mary's Nest, LLC, All Rights Reserved
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