Easy Chicken Tortilla Soup

30 mins
Serves 1
facebook.com

Directions

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