Chicken Tortilla SoupSubmitted by: JCOLUMBINE
IntroductionDelicious as a soup, topped over rice, or without the broth in tortillas. Delicious as a soup, topped over rice, or without the broth in tortillas.
2 Chickn breasts (skinned and boned) Cut into bite size pieces.
1 Cup onion, chopped
2 Cups Cabbage, chopped
6 Cups Water
1 Tbs Poultry Seasoning
2 tsp Garlic powder
1.5 Cups Black Beans
1/2 Cup frozen corn
1 Cup Cheddar Cheese
2 Tbsp Cilantro
4 Corn Tortillas
Cut corn tortillas into 8 wedges each. Place on cookie sheet and spray with cooking spray. Bake on 400 until just browning, turn and bake again until browned.
Place tortilla chips, cheese and cilantro in bowl. Spoon soup over. Add chipolte tobasco sauce for extra flavor.
Number of Servings: 6
Recipe submitted by SparkPeople user JCOLUMBINE.