Time 1h10m Yield 6 Number Of Ingredients 13 Steps:
In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes. Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. DO NOT DRAIN! Add rice and garlic to this as well. Pour everything into a large saucepan or stock pot. Cover! Simmer over medium heat until chicken is heated through& rice is cooked. (5 minutes for instant rice).
Time 20m Yield 6 Number Of Ingredients 5 Steps:
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Open all of the the cans. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve over tortilla chips in a bowl.
More about “six can chicken tortilla soup ii recipes”
Time 40m Number Of Ingredients 16 Steps:
Add all ingredients into a large stock pot. Bring to a boil, then let simmer on low for 30 minutes. You can also cook this in your slow cooker for 2-3 hours. Serve with shredded cheese, sour cream, diced avocados and tortilla chips.
