Tortilla Soup Recipe
Shredded chicken, rice, Monterey Jack, avocado and corn tortilla strips.
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Ingredients
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Protein
Grains
Dairy
Produce
Canned Goods
Spices
Others
Method
Preparation
- 1
Cook the Rice
In a medium pot, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender. Remove from heat and set aside.
- 2
Cooking the Soup
- 3
Sauté the Vegetables
In a large pot, heat a tablespoon of oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.
- 4
Add the Broth and Tomatoes
Pour in the chicken broth and add the canned diced tomatoes (with their juice). Stir to combine.
- 5
Season the Soup
Add the shredded chicken, corn, ground cumin, chili powder, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce heat to low and simmer for about 15-20 minutes.
- 6
Combine with Rice
Stir in the cooked rice and allow the soup to heat through for an additional 5 minutes.
