Thursday, September 29, 2016

Chicken Tortilla Soup

Cooking with my niece Marissa has become a regular get-together for the past 2+ years. She is a young adult with a passion for cooking and loves to learn new things. This soup recipe was adapted from an old recipe I saved, and of course I have added my own twist to it. This is a great soup to serve with quesadillas on a rainy day.



  • 4+ cups chicken broth
  • 1 can Rotel tomatoes
  • red and green pepper strips
  • 1 cup slices or diced carrots
  • 1 cup of roasted corn
  • 1/2 cup diced ham
  • 1 medium onion diced
  • 1/2 rotisserie chicken meat, chopped
  • 1 container of heavy cream
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cilantro
  • salt & pepper to taste

In a large pot, combine all ingredients.  Bring to a boil and simmer 10 minutes, stirring frequently.  Serve with sour cream, crushed tortilla chips, croutons and Monterey Jack cheese. 

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