Chicken Tortilla Soup

  • 1 can Amy's Organic Black Bean Chili
  • 8 oz. frozen organic corn
  • 1 jar Heidi's mild salsa (use medium or hot for more heat)
  • 1/2 container GROW fresh salsa
  • 1 boneless, skinless chicken breast, cooked and cubed
  • 8 oz. organic chicken broth
  • grated cheese of choice
  • chopped cilantro to taste
  • sour cream (optional)
  • Xochitl tortilla chips (optional)

Season chicken breast with salt and pepper. Bake at 375 for 30 minutes, or until done. Cube chicken.

Add first 6 ingredients into a large pot. Bring to a boil. Let simmer, about 20 minutes. When ready to eat, put a few chips in the bottom of a soup bowl, cover with soup, top with cheese, cilantro  and sour cream. Serve more chips on the side (optional).  Serves 4-6     Delicious with Merlot.

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