Crazy Soup
Tortilla soup is a vibrant and comforting dish that embodies the rich flavors and traditions of Mexican cuisine. This hearty soup typically features a savory broth made from a base of tomatoes, onions, garlic, and various spices, simmered to perfection to create a warm and inviting taste. The addition of chicken, beans, or vegetables adds layers of depth to the soup, making it both filling and nutritious.
For the best results, watch Tammy make this delicious recipe.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
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RECIPE
Ingredients
- 2 CHICKEN BREASTS BONE IN
- 1 KNORR CHICKEN BOUILLON
- 3 CUPS CHICKEN STOCK FROM DAY BEFORE
- 1 14-15 OZ. CAN CHILI WITH BEANS
- 1 28 OZ. CAN PETITE DICED TOMATOES
- 28 OZ. CAN DRAINED PINTOS
- 7 OZ. FROZEN SHOE PEG CORN (WHITE)
- MEDIUM JAR OF SALSA (YOUR CHOICE)
- 1 CHOPPED ONION
- 1 TSP. ONION POWDER
- 1 TBSP TACO SEASONING
- 1/2 TSP. PEPPER
- 1/2 TSP. SALT
- 2 TBSP. BADIA FAJITA SEASONING
- 1 14.5 OZ. KIDNEY OR BLACK BEANS
- Place breasts and bullion in saucepan. Cover with water and simmer 1.5 hours-turn off and let cool. Pick meat from bones (keep broth and meat for soup next day). Discard bones and skin.
- Add above ingredients to large stockpot. Cook on high to get rid of some liquid and once some cooks off turn down on simmer. Be careful not to let it stick to bottom of pot.
- Serve in a bowl with: SOUR CREAM SHREDDED MEXICAN CHEESE BLEND, & WHITE TORTILLA CHIPS!
