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Chicken Tortilla Soup

6-8 servings
prep time: 10 minutes
cook time: 1 hour

  • 1-2 lbs. chicken breasts, cut into 1.2-inch strips
  • 2 cans (~15-oz. each) black beans, undrained
  • 2 cans (~15-oz. each) Mexican stewed tomatoes
  • 1 cup salsa (mild, medium, or hot, whichever you prefer)
  • 1 can (~4-oz.) chopped green chilies
  • 1 can (~15-oz.) tomato sauce
  • 2 cups grated cheese
  • some tortilla chips (buy baked chips)
  1. Combine all ingredients except chips and cheese in large saucepan.
  2. Cook, on low, uncovered for 1 hour or until chicken is cooked thoroughly.
  3. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Substitute 1 can tomato paste for tomato sauce if you want a thicker soup.
Add black olives.
Add corn.
Use tofu or beef instead of chicken.
If you have a crock pot, add all ingredients (except cheese and tortilla chips) and cook on low for 8 hours.