easiest chicken tortilla soup ever
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 6-8 slice boneless skinless chicken tenders
- 1360.77 g can v- 8 brand vegetable juice
- 396.89 g can chicken broth (I prefer swanson 99% fat free)
- 283.49 g can rotel brand diced tomatoes with mild green chilies
- thin white corn tortilla chips
- 236.59-473.18 ml monterey jack pepper cheese, grated
directions
- Preheat oven at 350, and bake the chicken for about 30 minutes, turning it over half way through.
- Allow to cool, then dice into bite size pieces, or smaller if you prefer.
- Place chicken, v8, broth, and the rotel in a large pot, and heat through until desired temperature.
- Serve hot poured over slightly crushed tortilla chips, garnished with pepper jack cheese as desired.
- Variations: If desired, you can also add sauteed onions, green peppers, chunks of tomatoes, whole kernel corn, more green chilis if you like it hotter, and just about anything your taste or imagination can come up with.
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RECIPE SUBMITTED BY
alAmira
United States
Ok. I started learning to cook at age 8. My first teacher was my grandmother, who had been born in 1917 (I was born late in everyone's life), and who taught me the basics the old fashioned way. Hence I'm happy to say I can cook anything, but still I love searching as well as sharing new ideas, while retaining the old tried and true ways with food. As for interests I've too many to list here, but will say most are in the creativity genre. What else is there to say?