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Onion, Minced Pepper, Black, Regular Grind Garlic Powder Chili Powder, mild

Chicken Tortilla Soup

Yield: 6 servings

Reorder No. Description Amount
728341Corn Tortillas, cut into strips4 ct.
261564Chicken Broth2 cups
671479Cooked Chicken, diced12 oz.
513997Trade East Minced Onion1 Tbsp.
513857Trade East Garlic Powder2 tsp.
225061Trade East Regular Grind Black Pepper1 tsp.
331473Trade East Mild Chili Powder2 tsp.
557714Black Beans, drained and rinsed1 lb.
246131Diced Tomatoes14 oz.
131460Green Chilies2 oz.
592293Jumbo Carrots, julienned1/2 cup
191043Cheddar Cheese, shredded8 oz.

Preparation Instruction

Wash Hands. Bake tortilla strips at 350°F for 7 to 10 minutes or until crisp. Combine chicken broth, chicken, Trade East Minced Onion, Trade East Garlic Powder, Trade East Ground Pepper and Trade East Mild Chili powder in a stockpot. Bring to a boil; reduce heat and simmer 5 minutes. Stir in black beans, tomatoes, carrots and tortilla strips (reserve a few tortilla strips for garnish). Simmer for 20 minutes. Add cheddar cheese. Serve immediately; garnish with remaining tortilla strips and, if desired, sour cream.