On The Border Tortilla Soup Recipe 425 Food
COPYCAT ON THE BORDER TORTILLA SOUP RECIPE
Enjoy a tasty copycat On the Border chicken tortilla soup filled with beans, corn, rice, and salsa, topped with tortilla chips and cheese.
Provided by Recipes.net Team
Categories Soup
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- In a Dutch Oven, heat half of your oil over medium heat. Saute your red onions until translucent.
- Add the garlic and ground cumin. Saute briefly.
- Add in your broth, tomatoes, beans, and corn. Stir continuously then cover the pot. Raise the heat to high and bring to a boil.
- Add On The Border Salsa and rice in the Dutch oven. Cook until rice is tender, about 15 minutes.
- Turn off heat and transfer the contents of Dutch oven onto separate bowls for serving.
- Lightly crush the tortilla chips. Garnish the dish with chopped onion, cilantro, Monterey Jack cheese, and tortilla chips.
Nutrition Facts : Calories 540.00kcal, Carbohydrate 70.00g, Cholesterol 13.00mg, Fat 22.00g, Fiber 14.00g, Protein 20.00g, SaturatedFat 13.00g, ServingSize 4.00, Sodium 1,892.00mg, Sugar 9.00g
ON THE BORDER TORTILLA SOUP RECIPE - (4.2/5)
Provided by barbgreenfield
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in large saucepan. Add chicken breast halves, reduce heat and cook. Remove chicken and cut into bite-size pieces. Add On The Border salsa and rice to broth. Cook until rice is tender, about 15 minutes. Return chicken to sauce pan, add 1/2 of the chopped onion and simmer for 5 minutes. Before serving, add remaining onion and cilantro. To serve, garnish soup with tortilla chips.
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