On The Border Tortilla Soup Recipe 43

COPYCAT ON THE BORDER TORTILLA SOUP RECIPE

Copycat On The Border Tortilla Soup Recipe image

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

Ingredients

4 cups chicken broth
3 tbsp divided vegetable oil
½ cup chopped red onion
2 pcs minced garlic cloves
¾ tsp ground cumin
15 oz tomato sauce
15 oz rinsed and drained black beans
1 cup drained corn kernels
½ cup On The Border Tomato Salsa
4 tbsp uncooked rice
¼ cup chopped yellow onion
½ cup chopped fresh cilantro
3 oz On The Border Tortilla Chips
½ cup shredded Monterey Jack cheese

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)

On the Border Tortilla Soup Recipe - (4.2/5) image

Provided by barbgreenfield

Number Of Ingredients 12

Ingredients

1/2 C. On The Border Salsa
2 avocados (mashed with
localoffersIcon
3 Tbs. On The Border Salsa)
3 14 oz. cans chicken broth
3 boneless, skinless chicken breasts
4 Tbs. uncooked rice
1/2 C. onion, chopped
localoffersIcon
1/2 C. cilantro, chopped
1/2 C. Monterey Jack cheese, shredded
1 bag On The Border Tortilla Chips

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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