Description
This Chicken Tortilla Soups makes a great meal on a crisp fall day!
Ingredients
- 1 rotisserie chicken
- 1/2 large onion, diced
- 3 cloves garlic cloves, minced
- 5 oz can of green chilies
- 8 cups chicken broth
- 2 cups spinach
- 1 can black beans (rinsed and drained)
- 1/3 cup cilantro, chopped
- 1 cup rice
- 1 bay leaf
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne powder
- Olive oil
Some topping ideas:
- 1–2 Limes
- Cilantro
- Avocado
- Cherry tomatoes cut in half
- shredded cheese
- sour cream
- Tortilla strips
Instructions
- Remove chicken from bones, shred chicken (your mixer works great to shred chicken) – set aside
- Dice onion
- Add oil to large sauce pan and add onions, cook until browned and softened
- Add garlic, cook for 30 seconds
- Add broth, green chilies, chicken, chicken broth, black beans, bay leaf, cumin, chili powder and cayenne
- Cook until it reaches a boiling stage, then turn down the heat and simmer for 20 minutes
- Add rice or preferred grain, sometimes like to use Israeli couscous
- Cook for an additional 20 minutes
- Add salt and pepper to taste
- Garnish with lime, sliced avocados, tomatoes, cilantro, cheese, and tortilla strips