Recipe by Taseia Armstrong
"Loaded with corn and beans, this soup is hearty enough for a main meal. Save time by topping it with purchased tortilla chips."
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2 1/2 teaspoons
6 (6 inch)
corn tortillas, cut into 1/2 inch strips
1 (15 ounce) can
black beans, rinsed and drained
1 (15 ounce) can
whole kernel corn, drained
skinless, boneless chicken breast halves, cut into bite size pieces
chopped fresh cilantro
This recipe was so quick and easy but didn't taste like it. It was just like the soup that is served at a local Mexican restaurant that my husband and I frequent. I was so fond of that soup that I have asked my daughter to consider working there part time just to get the recipe; now she is off the hook.
I added a 4oz can of chopped chili peppers to spice it up, and since I like a more brothy soup, I will increase the broth, spices, and salsa the next time I make it.
This was okay, in my opinion. Instead of frying the tortilla strips, I buy plain tortilla chips and throw them in. I had to add more chili powder and omitted the corn (personal preference). It wasn't the best tortilla soup I've had, but it wasn't the worst. I'd make it again with some tweaking.
This was extremely easy and excellent. I scaled it to make 20 servings for a party and it was great. I used less cilantro and topped with mexican cheese. I also used store bought tortillas for ease. Definitely would make again.
This is a very easy recipe to make and very very flavorful. I highly recommend it to Tortilla soup lovers.
To save time, use regular tortilla chips. As good and much quicker.
This recipe got rave reviews. I altered it a bit, by using leftover whole chicken, omitting the salsa, and topping it with avocado and Jack cheese. Yummy. This ones a keeper.
This was hearty and satisfying. I just had to add a bit more seasoning for my taste because I like things with a lot of zip. Overall, I enjoyed it very much and will definitely make it again.
Great recipe. Doesn't take long to cook. I use store-bought tortillas so that makes one less step. I used 1/2 the fresh cilantro, 1/2 the salsa amount the recipe calls for, and more chili powder.
Serve garnished with chopped cilantro, plus either grated cheddar cheese or a TBSP of sour cream.
Adjust spices accordingly for children.
This is a tasty and quick recipe! It's great with some shredded mexican cheese sprinkled on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Tortilla Soup IV
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 49
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