My mom has been making this recipe for as long as I can remember. It’s definitely one of our go to meals – especially when we need to feed a big crowd. It is by far my favorite chicken tortilla soup. It’s loaded with veggies and I love that the chicken is shredded – it gives it really nice texture. I’m not sure what else I can say about this soup except that I know you won’t be disappointed. Hope you like it as much as I do!
4-6 chicken breasts with bone (boneless works too, but only cook for 25 minutes or until chicken is cooked through)
1 tsp cumin
1 tsp basil
dash of Tabasco
1 can tomato sauce- Hunts
3 12oz. cans stew tomatoes (check labels for brand with lowest sodium)
1 large can reduced sodium/ low fat chicken broth
4 carrots peeled and chopped
4 celery peeled and chopped
1 large green pepper chopped
1 large onion chopped
1 bunch green beans
1 head corn (fresh or canned)
1 clove garlic minced
1. Saute onion, celery, and carrots in olive oil
2. Add pepper, green beans, and corn. Stir in cumin and basil.
3. Add broth, tomato sauce, stew tomatoes, and chicken.
4. Cook on medium heat for 1 hour. When chicken is cooked through, remove from soup and shred using two forks – return to soup and let simmer until ready to serve.
Top with shredded cheese, scallions, and toasted tortilla strips.