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Pumpernickels Tortilla Soup
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Brief Description
Thick chicken tortilla soup chock full of vegetables and seasonings.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: Mexican
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Prep Time: 20 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: 1susanne
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Posted On: Sep 28, 2013
Number of Servings:
Ingredients:
- 1/2 pounds - butter
- 12 ounces - chicken breast cubed
- 2 - carrots sliced
- 2 stalks - celery thinly sliced
- 1 - large yellow onion thinly sliced
- 2 tablespoons - ground cumin
- 2 tablespoons - granulated garlic
- 1 teaspoons - black pepper
- 1 teaspoons - cayenne pepper
- 1 gallons - water
- 3 ounces - Knorr's chicken base
- 2 cups - Heinz chili sauce 2 bottles
- 2 cups - corn tortilla mix
- - corn tortillas, avocado, monterey jack cheese, sour cream, cilantro leaves optional garnishes
Directions:
Heat butter in large soup pot; add cubed chicken, carrots, celery, onion, cumin, garlic, pepper and cayenne and saute until vegetables are soft.
In separate pot, bring water to a boil, then add chicken base and dissolve. Add boiling broth to sauteed chicken and vegetables.
Using same pot water was heated in, add chili sauce and bring to a boil. Lower to a simmer, then add tortilla mix, stirring constantly with wire whisk to prevent lumps. Cook over low heat, stirring, for several minutes.
Gradually add chili sauce mixture to vigorously boiling tortilla soup, whisking constantly until all is added and no lumps remain. Simmer 7 minutes.
Serve, topped with garnishes of corn tortillas, avocado, monterey jack cheese, sour cream and cilantro leaves.
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