$Header: /repo/per-bruce.cvs/com/doc/recipe/main-mexican-tortilla-soup.html,v 1.4 2024/03/28 06:14:57 bruce Exp $ Mexican Tortilla Soup Source: https://www.campbells.com/kitchen/recipes/mexican-tortilla-soup/ Servers 8 cost per recipe: $8.98 Ingredients 1 tsp canola oil 1 large onion, diced (about 1 cup) 2 large jalapeo pepper, seeded and chopped (about 1/2 cup) 2 cloves of crushed garlic (optional) 2 cups shredded cooked boneless, skinless chicken breast 1 cup black beans, rinsed and drained (one can) 1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced 1/2 cup whole kernel corn (or one can) 1 carton (32 ounces) chicken Broth 2 Tbl tomato paste (or small can of tomato sauce) 2 tsp ground cumin 1 tsp chili powder 2 Tbl lime juice Directions Step 1 Cook and shred the chicken breasts. Step 2 Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and jalape�o peppers. Cook for 2 minutes or until tender-crisp, stirring occasionally. Step 3 Stir in the broth, chicken, beans, tomatoes, corn, tomato paste, cumin and chili powder and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Stir in the lime juice. Season to taste. Serve topped with crushed tortilla chips or strips, if desired.
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$Revision: 1.4 $; $Date: 2024/03/28 06:14:57 $ GMT