Tanya's You "can" Do It Chicken Tortilla Soup

Submitted by The X-ray Cook

"This is an easy recipe and a "cheater". Throw it all in the crock pot for dinner when you get home or in a stock pot to simmer. Works great either way and my family loves this."

 

• Ready In: 2hrs 30mins
• Ingredients: 11
• Yields: 3 quarts
• Serves: 10

ingredients

• 2 (15 ounce) cans pinto beans, rinsed (you can use an equal amount of cooked dry beans)
• 2 (10 1/2 ounce) cans cream of chicken soup
• 2 (10 ounce) cans old el paso red enchilada sauce
• 4 boneless skinless chicken breasts
• 2 tablespoons oil
• 1 (7 ounce) can sliced black olives
• 2 garlic cloves, crushed
• 2 cups chicken broth or 2 cups water
• shredded cheddar cheese
• sour cream (optional)
• tortilla chips (Juanita's Tortilla chips have the best texture for this)

directions

1. Cut chicken into cubes and cook in 2 Tbsp of oil in a frying pan, when almost done, add garlic. Saute with garlic until chicken is completely done.
2. Pour all cans of ingredients into crock pot or stock pot with chicken/garlic mixture. Drain olives before putting in with other ingredients.
3. Add the two cups chicken broth or water.
4. Stir soup until all ingredients are combined.
5. Cook for 2 hours on med-low in stock pot on the stove or 7 hours on low in a crock pot.
6. Add more water or chicken broth for desired consistency.
7. When ready to serve, crush tortilla chips and sprinkle with shredded cheese over individual servings of soup.
8. Add sour cream if desired.
9. This recipe can easily be increased or decreased as desired. All measurements are estimates as I usually just "throw it all in", but this is the closest to my normal routine.

Reviews

[Bexxx]

This is soooooo awesome!! We loved it and will make again and again for sure! I halved the recipe, and used black beans instead of pinto as I could not find them. Also, instead of frying the chicken, I put it in the crock pot (frozen!) first thing in the morning, then at lunch I took it out, cut it up, then added the rest of the ingredients and simmered till supper. I didn't have enchalada sauce so I used taco sauce instead. It turned out great! I served with cilantro, shredded chedder, sour cream, and multigrain tostidos. Thanks for posting!

 

[CPRCHK]

So easy to make, yet so tasty...my kinda dinner!

 

[WildWaysPaige]

This is the recipe I use all the time now. It is just too simple and tastes wonderful. It could be a bit spicier for me but when I served it at my last WildWays Studio party all the guests loved it and several remarked that they liked the fact that it was not too spicey. I save leftover chicken in a ziplock in my freezer, you know a bit from this a bit from that until I have enough for soup! I also add in frozen corn. I dump it all into a crock pot {while still frozen) on low and come home to soup! I also add in some corn. Thanks for posting a delicious super easy recipe!

 

[Mia and Miller]

Instead of enchilada sauce I used 2 cans of cheddar cheese soup and added a dash of taco seasoning to spice it up. It was delicious! This will become a regular in our house.

 

[QueenJellyBean]

I love this soup! I love the ease of making it and I love how much flavor it has. This is easy to throw together and it is a crowd pleaser! Make sure the chips are like the ones from your favorite mexican restaurant- not the big grainy mass produced ones!