CHICKEN TORTILLA SOUP - Sanderson Farms
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sandersonfarms.com.
Ingredients
- 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
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