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- 2 quart(s) chicken stock
- 1 cup(s) onion puree
- 28-32 ounce(s) tomato puree
- 1-2 cup(s) chicken shredded
- 2 cup(s) black beans cooked
- 4-6 whole(s) tortillas diced
- 1 tablespoon(s) cumin
- 2 tablespoon(s) chili powder
- 4-5 teaspoon(s) cilantro chopped
- pinch(s) salt
- pinch(s) pepper
- pinch(s) cayenne pepper
- 2 cup(s) corn fresh or frozen
- 1/4 cup(s) lime juice (~2 limes)
- Combine all ingredients except corn and lime juice in a slow cooker and cook on low for 6-8 hours. Add corn and lime juice and heat 15-20 more minutes, until heated through.
- Serve with avocado, sour cream and shredded cheese.
- Note: This method is for a thicker soup. If you prefer a thinner soup broth, you can combine and heat the ingredients on the stove for 30 minutes and serve immediatel
This recipe is a personal recipe added by eroespar and has not been tested or endorsed by MyRecipes.
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Tortilla Soup Recipe at a Glance
- COURSE: Main Dishes