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- Bean Cuisine Southwest Tortilla Bean Soup
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NOTE: Unfortunately, Bean Cuisine is no longer being made.
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Additions:
6 cups water
40 large corn tortilla chips
2 tbsp olive oil
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
4 tsp garlic, minced
1 tbsp minced jalapeno
1 tsp. salt
2 14.5oz cans chicken broth
2 chicken breast halves with bones and skin (about 1 1/2 lb)
1 15oz can diced tomatoes, drained
3 tbsp fresh lime juice, lime wedges for garnish (optional)
1/2 cup fresh cilantro, chopped, cilantro sprigs for garnish (optional)
Chopped avacado for garnish (optional)
Cooking Directions:
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In a plastic bag with a rolling pin, crush half of the tortilla chips.
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Heat olive oil in a large stock pot until hot, but not smoking. Add onion, peppers, garlic, spice packet contents and salt and cook until wilted, about 5 minutes.
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Add water, chicken broth, chicken, tomatoes, beans and crushed tortillas.
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Bring to a boil, lower heat and simmer, covered, for 2 1/2 hours or until beans are tender.
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Just before serving, shred or cut chicken into pieces (chicken will fall apart easily in soup).
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Stir in lime juice and cilantro.
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Garnish with tortilla chips, lime wedges, cilantro and avacado if desired.
Ingredients:
Beans, Tomato, Cilantro and Spices.