Cooke Tavern Chicken Tortilla

Mi Madre Maria’s Chicken Tortilla Soup

This soup is quick to make, flavorful, and filling! It has a zesty blend of freeze dried corn and quick cook black beans to make up a Mexican favorite that will make you say ‘Ole’! Add a can of crushed tomatoes (with chilies or jalapeños if you dare) along with some chicken for a special treat. Serve with corn bread and tacos to make a great Mexican meal. How about a Margarita too? 

Makes 2 Quarts: 8 servings 

Cook Time: 30 minutes 

Contains: freeze-dried corn, black beans, onion, garlic, green chiles, herbs and spices 

Allergen Info: Gluten-free ingredients. This product is produced on equipment that also handles peanuts, soy, tree nuts, eggs, and wheat.

 Cooking Instructions

Additions:

• 2 (14.5 oz.) cans chicken broth 
• 1 large boneless chicken breast or 1 1/2 cups cooked, shredded chicken 
• 1 can (14.5 oz) petite diced tomatoes (use jalapeño or fire-roasted style for a kick) 
• 1 cup water

To Prepare: 

1. Bring chicken broth, soup mix, chicken breast (if using raw), and water to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is tender. 
2. Remove chicken breast, shred, and return to soup pot (if using cooked chicken, add now). Add diced tomatoes and simmer on low heat for 10-15 minutes. 
3. Top with crumbled tortilla chips & shredded cheddar cheese to serve. Add a spoonful of salsa or some hot sauce for extra heat. 

Mi Madre’s Chicken Tortilla Soup makes a great topping for nachos. Simply simmer until thickened and serve over your favorite tortilla chips topped with shredded cheese, sour cream, and guacamole! 

 Recipe Variations

Gourmet Light 

• Add fat free or low fat chicken broth 
• Top with low fat shredded cheese 

Vegetarian Variations 

• Substitute vegetable broth for the chicken broth. 
• Substitute cubed tofu in place of chicken 

Extra Hearty 

• Add an extra cup of cubed chicken 
• Add fresh salsa 

Crock Pot Instructions 

• Cooks in about 30 minutes. No crock pot needed!