Easy Chicken Tortilla Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a favorite in our house. It is SO simple and yummy! I have served this many times for friends and family and it is always a hit. Delicious too if you're Vegan (omit chicken and use vegetable stock.) Ingredients:
32 ounces chicken stock |
3 (10 3/4 ounce) cans campbell's cheddar cheese soup |
1 (20 ounce) container refrigerated taco sauce with seasoned shredded chicken |
2 (16 ounce) jars salsa |
2 (14 ounce) cans corn |
2 tablespoons chili powder |
2 cups cheddar cheese |
flour tortilla, strips (optional) |
sour cream (optional) |
Directions:
1. Add cheese soup to a large stock pot.
2. Slowly stir in chicken stock. (you can do this fast or slow. I said slow for initial appearance, otherwise the cheese soup looks really lumpy. I promise it will all mix together nicely after it simmers.).
3. Add chicken, salsa, corn, chili powder, and 1 1/2 cups cheddar.
4. Simmer for 30 minutes, stirring occassionaly.
5. Serve in bowl and top with shredded cheese, tortilla strips* and sour cream*.
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