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Chicken Tortilla Soup with Fresh Cilantro
Servings:
12
servings
Prep Time:
15
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
45
minutes
mins
Author:
Sandy / Reluctant Entertainer
Add extra beans and quinoa or brown rice to stretch the meal!
Ingredients
2
pounds
chicken
,
cooked and shredded
2
16 ounce cans BUSH’S® Pinto Beans, drained
1
15 ounce can whole tomatoes, mashed and undrained
1
12 ounce can (jar) enchilada sauce
2
T.
olive oil
1
large onion
,
chopped
1
4 ounce can chopped green chiles
2
garlic cloves
,
chopped
8
cups
chicken broth
2
cups
water
1
teaspoon
ground cumin
1
teaspoon
chili powder
1
teaspoon
salt
1/4
teaspoon
black pepper
1
10 ounce package frozen corn
2
tablespoons
fresh cilantro
,
chopped
tortilla chips
Instructions
Saute the onion in 2 tablespoons of olive oil.
Combine all ingredients except cilantro and tortilla chips in a large pot.
Bring to a boil, then cover and simmer for 30 minutes on low.
Serve with fresh cilantro, sour cream, cheese, and tortilla chips.