I’ve always looked for a yummy (and by yummy, I really mean EASY and still edible) Chicken Tortilla Soup recipe and this one is pretty darn good. Very tasty. Still not as perfect as Max and Erma’s (what do they put in that addictive soup???), but still great.
I have no idea where this original recipe came from…I was on the phone with my aunt last week and she said she got it from a friend and I had to try it. Here it is with my own modification.
One can of Chicken Broth
One can of Cream of Chicken Soup
One can of Diced Tomatoes (I used petite diced with jalapeno)
One can of Green Chilis
One can of Black Beans
One can of Whole Kernel Corn (I drained this can)
1 packet of Taco Seasoning (called for less, but I put in entire packet)
For the chicken you can either boil and shred about three chicken breasts. OR…you can cheat like me and drain, rinse and shred two cans of chicken. I think the Costco Chicken Breast packed in water works just fine in soups, etc.
Put all ingredients in a pot on the stove and warm it up!
Top with your choice of “tortilla”. Either crunch up some whole wheat scoops or go fancy and get some tri-color tortilla strips (I found mine hanging above the bagged salad in the produce area). And of course, I top EVERYTHING with a pinch (or 2 or 3) of cheese!