Kelly's Chicken Tortilla Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Such an easy recipe for such yummy soup! I've found that I can vary the heat by using different types of Rotel tomatoes and chilies, and by using different types of cheese to top it with. If you rinse the black beans, then the soup won't have an odd color. This also freezes well, so I always make a double or triple batch. Would also work well in the crock-pot. I got this recipe from an old friend of mine, and have made it several times. Ingredients:
1 (15 1/4 ounce) can whole kernel corn, drained |
2 (14 ounce) cans chicken broth |
1 (9 3/4 ounce) can chunk chicken, drained |
1 (15 ounce) can black beans, drained and rinsed |
1 (10 ounce) can diced tomatoes and green chilies, drained |
Directions:
1. Pour all ingredients into sauce pan or crock pot and heat until chicken heated through. Serve with cheese shreds, sour cream, and tortilla chips.
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