Tortilla Soup

Tortilla Soup


4 corn tortillas, 6 inches in diameter
2 tsp. olive oil

46 oz. chicken broth
1 jar (16 oz.) Mrs. Miller’s Chunky Salsa, hot or mild
1 bay leaf
2 cloves garlic, minced
1/2 tsp. cumin
1/8 tsp. crushed red pepper, optional
1 can (15 oz.) black beans, rinsed and drained
1 can (15.25 oz.) whole kernel corn, drained

2-3 skinless boneless chicken thighs, cut into 1/2 inch strips
1/4 cup uncooked white rice

2 green onions, sliced
1/4 cup chopped fresh cilantro
Juice of 1 fresh lime


Preheat oven to 350°. Brush one side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4 inch wide strips. Spread onto a non-stick baking sheet. Bake until golden, about 15 minutes. Cool. Bring chicken broth, salsa, bay leaf, garlic, cumin, crushed red pepper, black beans, and corn to a boil in a large pot; reduce heat and simmer 5 minutes. Add chicken thighs and white rice and simmer about 15 minutes until rice is tender and chicken is cooked. Stir in green onion, cilantro, and lime. Season with salt and pepper. Serve with shredded cheddar cheese, sour cream and tortilla strips.

Servings: 6

Note: I have made this successfully in the crock pot. Add all ingredients to the crock pot except rice, green onion, cilantro and lime juice. Cook on high for 3-4 hours or on low for 5-6 hours. Add rice 15 minutes before serving and the green onion, cilantro and lime juice just before serving.