Mexican Tortilla Soup

This Mexican tortilla soup is a favorite on game days… It’s easy, yummy and definitely has a kick – who could ask for more?

Mexican Tortilla Soup

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 6 tbsp vegetable oil
  • 10 corn tortillas 7-to 8-inch
  • 1/2 tsp organic minced garlic
  • 1/2 cup fresh cilantro chopped
  • 1 onion chopped
  • 28 oz can diced tomatoes
  • 2 tbsp organic ground cumin
  • 1 tbsp organic chili powder
  • 3 organic bay leaves dried
  • 6 cups chicken broth
  • 1/2 tsp fine sea salt
  • 1/4 tsp organic ground cayenne
  • 3 chicken breasts cooked and shredded
  • 15.5 oz can black beans drained

Instructions

  1. Heat oil in large pot over medium heat.
  2. Add 10 crushed tortillas, garlic, onion and cilantro (if using).
  3. Saute 2-3 minutes.
  4. Stir in tomatoes.
  5. Bring to boil; add cumin, chili powder, bay leaves and chicken stock.
  6. Return to boil; reduce heat and add salt & cayenne pepper.
  7. Simmer 30 minutes.
  8. Remove bay leaves. Stir in chicken and beans.
  9. Serve w/ accompaniments: shredded cheese, sour cream, tortilla chips, etc.