PCC Chicken Tortilla Soup

Yield: 3 quarts

Your rating: None (12 votes)

These ingredients are:
egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Pick meat from chicken and set aside. Make stock out of the bones or use packaged chicken stock.

In large soup pot, heat oil over medium heat. Sauté onions, celery, carrots, bell peppers, jalapeño, garlic and spices until soft, about 8 to 12 minutes.

Add chicken, tomato sauce, tomatoes and black beans. Cover with chicken stock and bring to a boil.

Add corn tortillas and shredded cheddar cheese. Take off heat and stir until cheese is melted. Add cilantro before serving.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: bell peppers, carrots, chicken, hot peppers, tomatoes, tortillas

Comments

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Great soup!

This has become one of our new favorites! I use a food processor to get the peppers, jalepeno, and celery chopped fine so the soup won't be too chunky. I also switched out black beans for whole can of Aduki beans.
I buy a PCC roasted chicken and one of their great reduced fat cheddars to make the soup extra tasty and as healthy as possible. I also used a Tbsp. of tomato paste instead of tomato sauce--there was enough liquid that I didn't need more! Enjoy!

Satisfying

This has long been my favorite soup in the store. The tortillas disintegrate in the soup anyway, so instead of buying a pack of tortillas I just use a quarter cup of polenta or cornmeal. I get the same thickening effect and buy one less ingredient.

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