Chicken Tortilla Soup
Jillian Cornman
ingredients
- 3 1/2 quarts chicken broth
- 4 cups chicken
- 10 ounces rotel
- 4-5 cups chopped or diced tomatoes drained
- 3 cups chopped carrots
- 2 green onions
- olive oil
- 1/2-1 teaspoon garlic
- 1 tablespoon chili powder
- 1/2 teaspoon oregano
- 1 teaspoon cumin
- 1 tablespoon fresh cilantro, chopped
- salt
- 2-3 serrano peppers
- variation: 2 cans beans (black, pinto)
- 2 cans hominy
- more chicken and more broth
- no peppers
directions
Mix ingredients together in a large stock pot. Let simmer for a while for flavors to mix together.
Source: Jillian
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