Easy Chicken Tortilla Soup
Directions
- 1Add 3 to 4 cups of cooked shredded chicken to a Dutch oven.
- 2Add one can of sweet corn with peppers.
- 3Add one can of Rotel original.
- 4Add one can of green chilies.
- 5Add one can of rinsed and drained pinto beans.
- 6Add one small diced onion.
- 7Add three to four minced garlic cloves.
- 8Add 10 ounces of green enchilada sauce.
- 9Add one can of cream of chicken soup.
- 10Add a bay leaf.
- 11Add a teaspoon of chili powder.
- 12Add a teaspoon of cumin.
- 13Add a teaspoon of salt.
- 14Add a pinch of black pepper.
- 15Top it all off with a quart of chicken broth.
- 16Give it a quick stir.
- 17Bring it to a simmer.
- 18Put the lid on and let it simmer for 30 minutes.
- 19Take the lid off.
- 20Get rid of the bay leaf.
- 21Give it one last quick stir.
- 22Get a bowl and fill it up.
- 23If you have cilantro, throw it on top.
- 24Put some cheese on top.
- 25Definitely put some sour cream.
- 26Top the whole thing off with some hot sauce.
- 27Grab a spoon.
- 28Scoop up a big old bite of this.
- 29Put the whole thing in your mouth.
Ingredients
- 3 cups cooked shredded chicken
- 1 can sweet corn with peppers
- 1 can Rotel original diced tomatoes and green chilies
- 1 can green chilies
- 1 can rinsed and drained pinto beans
- 1 small diced onion
- 3 minced garlic cloves
- 10 ounces green enchilada sauce
- 1 can cream of chicken soup
- 1 bay leaf
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 pinch black pepper
- 1 quart chicken broth
- cilantro
- cheese
- sour cream
- hot sauce
Equipment
Dutch ovenspoonbowl
Tips
- Add cream of chicken soup to make it better.
- Add cilantro, cheese, sour cream, and hot sauce as toppings for enhanced flavor and texture
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