Rojos Salsa

Chicken Tortilla Soup

Chicken Tortilla Soup

  • 2 Cups chicken broth
  • 1 Cup Rojo’s Hatch Chile Salsa
  • ¼ Cup each: corn, drained & canned black beans, rinsed and drained
  • 1 ½ Cup cooked shredded chicken
  • ½ Cup tortilla strips
  • ¼ Cup favorite shredded cheese (optional)
  • Chopped cilantro, to taste (optional)

In small saucepan, stir together broth, Rojo’s Hatch Chile Salsa, corn and black beans; heat through.  Add shredded chicken to soup.  Spoon into bowls and top with cilantro, tortilla strips and cheese.  Makes 3 servings.