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.
Carol Underhill 