Prep 2 mins
Cook 10 mins
One night, I got it in my head that I HAD to have chicken tortilla soup. I didn't want to leave the house because of a huge snow storm. Using the ingredients I had sitting around, this is what I came up with!
- 453.59 g salsa
- 396.89 g chicken broth
- 226.79 g mexicorn
- 283.49 g kidney beans
- 453.59 g chicken, cooked (I like to just buy the roasted chickens at the deli and pull it apart)
- cheddar cheese (optional)
- sour cream (optional)
- red hot blues tortilla chips (optional, but highly recommended!)
- In a medium pot, mix all canned ingredients. Add chicken. Once heated through, it's ready to eat! Top with cheese, sour cream and tortilla chips.
This was made more for my other half than for me, & although I did enjoy it, too, he REALLY liked it! And, although I always have cooked chicken breast meat in the freezer (shredded or cubed), I took your hint & bought a roasted chicken from the deli so I could get dark meat as well! Worked out wonderfully! I topped mine with just a little shredded cheese & a bit of tortillas, while my other half went whole hog & did the cheese, the sour cream AND the tortillas! Both of us thoroughly satisfied, thanks to you! Made this especially for my vegetarian son & DIL & it was a big hit with all of us!