Welcome to the Mexican Fiesta Recipe Blog Hop! There are 12 of us bloggers in this hop, you are going to love this Foodie Fiesta!
Mexican cooking is very popular at our house. It is easy to prepare, and uses lots of healthy fresh ingredients. I make many Mexican meals, but this Chicken Tortilla Soup is always my favorite. I frequently make this soup with leftovers after a night of Fajitas or Chicken Tacos.
You can use corn or flour tortillas in this recipe. I prefer the flour variety because they are light and soft. For the gluten free diet, the corn would be the best option. You can also purchase gluten free wheat-less tortillas at the grocery store.
2 lbs. cubed chicken breast
1 medium onion, chopped
2 cloves garlic, chopped
1 24 oz. can petite diced tomatoes
1 can black beans, drained
1 can corn, drained
6-8 cups chicken broth or 2 tablespoons chicken soup base
3/4 cup basmati rice, or leftover cooked rice
1 package flour tortillas
1 bunch fresh cilantro
red pepper flakes to taste
1 tsp. chili powder
salt and pepper to taste
Brush 3 tortillas with olive oil on both sides. Slice into strips. Bake in 425 degree oven for 15 minutes until crisp and brown.
Meanwhile, add olive oil to large stock pot over high heat. Add garlic, onion and chicken breast. Salute 5-7 minutes until done.
Add chicken broth, tomatoes, beans and corn. Stir, bring to a boil. Reduce heat to simmer. Add rice and cook 10 minutes until rice is tender. Chop remaining tortillas into 1″ cubes. Add to the soup along with salt and pepper. Cook additional 10 minutes until tortillas are tender.
Chop cilantro and add to pot right before serving. You can serve with the tortilla strips, more cilantro and sour cream if desired.
Be sure and visit these other blogs for more great recipe ideas!
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