Wednesday Pop-Up: Recipe

I’m not a chef and I don’t have any claim to authentic Mexican recipes. However, I found a vegetarian tortilla soup recipe and modified it to make it with chicken. I added a few things, changed some other ingredients, and came up with the following recipe. It has good flavor and freezes well.

Tortilla Soup

1 (10 oz). can enchilada sauce

3 ½ cups chicken broth

½ teaspoon garlic powder

¼ teaspoon chili powder

¼ teaspoon cumin

½ teaspoon cilantro

1 (15 oz.) can diced tomatoes

8 oz. corn (frozen or canned)

1 can black beans, drained

1 cup diced cooked chicken

4 (6-inch) corn tortillas, cut into strips

Combine all ingredients except tortillas. Bring to a boil, then simmer ½ hour.

Add tortillas, bring to boil.

Serves 6-8.

Freezes well.

Published by Carol Underhill

Author of Christian romance. Mom to 3 adult children and a spoiled Lab. Household includes several rescued cats. Loves flavored coffees and quiet mornings. Likes finding new authors on Kindle and binge reading all their books.

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