CHICKEN TORTILLA SOUP
Chicken Tortilla Soup, a classic chicken dish, made easy and delicious. This version, once cooled as a leftover, can then be transformed into a zesty enchilada bake the next day with the addition of just a few pantry staples.
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CREAMY CHICKEN TORTILLA SOUP
1 pound Sanderson Farms® Boneless, Skinless Chicken Breast Fillets
1 1/2 cups black beans
3/4 cup roasted red peppers, diced fine
1/2 cup sweet yellow onion, diced
1 cup sweet corn
1 cup sofrito
1/4 cup green chiles, diced
1 pack 90-second microwave rice
1 tablespoon chili powder
1/2 tablespoon granulated garlic
1/2 tablespoon onion powder
1 teaspoon cumin
2 teaspoons oregano, dried
2 each bay leaves
1 teaspoon smoked paprika
6 cups chicken broth
1 1/2 cups heavy cream
1 tablespoon hot sauce, Valentina or other preference
Salt and pepper to taste
Tortilla strips
Limes, quartered
Cilantro, chopped
FOR CHICKEN TORTILLA SOUP
1. In a medium stock pot, simmer chicken breasts in chicken stock until fully cooked.
2. Remove chicken from stock, allow to cool until it can be shredded by hand, and shred.
3. Place back into the broth and bring to a simmer with roasted red peppers, sofrito, green chiles, and yellow onion. Cook until onions are translucent.
4. Add black beans, sweet corn, rice, and all aromatics to the stock. Stir to combine and simmer for 10–15 minutes.
5. Add heavy cream and simmer an additional 5 minutes. Add hot sauce and salt and pepper to taste.
*Garnish with tortilla strips, a squeeze of lime, and chopped cilantro to taste.
