|3 cups of chicken broth||6 cups of chicken broth||The soup was too thick for our liking with only 3 cups of chicken broth, so we doubled it.|
|1 ½ cups cooked chicken||Same||Needs a little more chicken.|
|½ onion||½ onion|
|1 cup frozen roasted corn||1 cup frozen corn||Might try doubling the corn next time.|
|2 green onions||skipped|
|28 oz can of tomatoes and juice||Same plus one can of Rotel||Diced or crushed tomatoes might work better.|
|1 cup chopped up vegetables that you have on hand||2 ½ cups of diced veggies:
1 cup carrots, ½ cup celery, 1 cup peppers. (We had red and orange peppers on hand, but green and yellow would work, too.)
|Some more veggies might be nice, or maybe some black beans.|
|4 cloves of garlic||Same|
|¼ t crushed red pepper flakes||Same|
|½ t cayenne pepper||Same|
|1 t cumin||Same|
|salt to taste (especially if using a no-salt broth like I was)||No additional salt added|
|We ate the soup with tortilla chips (but rice would be nice, too), and we skipped the parmesan cheese for this Mexican-inspired soup.|
The original recipe also had different directions. Here are our directions:
- Combine all of the ingredients except the chicken.
- Simmer on the stovetop for 3 hours.
- Add the cooked chicken.
- Simmer for an additional 2 hours.
- Enjoy your delicious Chicken Tortilla Soup!