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Category: Soups
Prep Time: Cook Time: Total Time:
6 corn tortillas
1 small onion, chopped
2 cloves garlic, minced
1 tbsp vegetable oil
1 (31 oz) can refried beans
2 (14.5 oz) cans petite diced tomatoes
1 (14.5 oz) can chicken broth
4 cups chopped cooked chicken
2 tbsp chopped fresh cilantro
1 (8 oz) container sour cream
2 cups shredded Monterey jack or cheddar cheese
Cut tortillas into strips and arrange in a single layer on a lightly greased baking sheet. Bake at 350 for 15 minutes or until browned, stirring every 5 minutes. Cool
Saute onion and garlic in a Dutch oven until tender, about 5 minutes. Add beans and next 4 ingredients, stirring until smooth; bring mixture to a boil and reduce heat and simmer 15 minutes. Stir in chopped cilantro.
Ladle into invidiual bowls and dollow with sour cream and top with cheese and baked tortillas strips. Serve.
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FIESTA CHICKEN SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
6 corn tortillas
1 small onion, chopped
2 cloves garlic, minced
1 tbsp vegetable oil
1 (31 oz) can refried beans
2 (14.5 oz) cans petite diced tomatoes
1 (14.5 oz) can chicken broth
4 cups chopped cooked chicken
2 tbsp chopped fresh cilantro
1 (8 oz) container sour cream
2 cups shredded Monterey jack or cheddar cheese
Cut tortillas into strips and arrange in a single layer on a lightly greased baking sheet. Bake at 350 for 15 minutes or until browned, stirring every 5 minutes. Cool
Saute onion and garlic in a Dutch oven until tender, about 5 minutes. Add beans and next 4 ingredients, stirring until smooth; bring mixture to a boil and reduce heat and simmer 15 minutes. Stir in chopped cilantro.
Ladle into invidiual bowls and dollow with sour cream and top with cheese and baked tortillas strips. Serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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