Monday, October 03, 2016

Jamia's Tortilla Soup

2 tbsp olive oil
2 medium-large onions, chopped
4 large garlic cloves, minced
4 tsp chili powder
2 tsp dried oregano
2 tsp cumin
1 28 oz can of crushed tomatoes
1 28 oz can of diced tomatoes
1 quart chicken broth
2 15 oz cans corn, drained
2 4 oz cans chopped green chiles
1 30 oz cans of black beans (not drained)
2 12.5 oz cans of chicken, shredded
1/2 cup fresh cilantro, chopped

Heat oil in large soup kettle over medium high heat.
Add onions; saute until tender, about 4 minutes. Add
garlic/spices and saute one minute longer. Add
tomatoes, broth, corn, chilies, beans, and chicken;
bring to simmer. Reduce heat and simmer partially
covered to blend flavors for at least 20 minutes.
Stir in cilantro, let stand for a couple of minutes,
and serve with tortilla chips.

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