Tami’s Famous Chicken Tortilla Soup

Nov 5, 2011

Tami…my 2nd cousin and dear, dear friend since the summer we were twelve…has allowed me to post her amazing soup recipe on here.

Trust me…this is scrumptious…make it just like she says and then invite over some company and share it with them. Everyone will love it. We have eaten this at every Cousin Reunion, camping trip, family dinner, or anything else that Tami has attended for the past 5 years or so. I LOVE it!

Ingredients

2 Quarts of water
3-5 Chicken breasts
1/2 tsp. Salt
1 Tb. Onion Powder
1 tsp. Garlic Powder
2 tsp. Dried Cilantro (I like this a lot so usually add a bunch of fresh)
3 tsp. Chicken Boullion Powder (or 3 cubes…)
1 tsp. Ground White Pepper

Directions

Boil all together for at least 30 mins… maybe an hour. It gets nice and tender.

Let it cool at bit and dice (shred) the chicken – return to the broth.

Saute 2 tsp. garlic (2 cloves) and 1 chopped onion in a bit of olive oil. Add to the broth.

At this point, I put it all in a big crockpot, but you can still have it on the stove if you want. (this is also the point where I freeze it to take it camping or just to use later)

Add

2 15 oz Cans Corn – drained
1 10 oz Can Tomato Soup
1 14 oz Can Diced Tomatoes
16 oz Chunky Salsa
2-3 16oz Cans of Beans – can be kidney, black or chili (I drain the kidney and black, but not the chili beans.)
1-3 Tb. Chili Powder (optional – you can just have it on the side for those who want some heat)

Dump it all in – let it simmer for a while. As soon as it heats up it’s ready to eat, but it’s good when it’s been simmering on low for hours too.

Serve with cheese, sour cream and tortilla chips.

I saw a great tip the other day for shredding chicken. After cooking chicken breasts, put them in your mixer and turn on high for about 20 seconds and you will have instant restaurant-style shredded chicken.

Thank you for making it so often for me Tami…and for sharing it with my readers!