Monday, June 30, 2003
Six Can Chicken Tortilla Soup
Delicious and EASY zesty soup recipe that uses only 6 canned ingredients! Serve over tortilla chips, and top with shredded Cheddar cheese. Throw away the cans and no one will know that it is not from scratch!
Servings: 6
Ingredients:
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained
Directions:
1. Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
This recipe is from All Recipes.com - I get a recipe a day from them. I love to make this soup, since it is easy and versatile. I use Rotel tomatoes, which is diced tomatoes with green chiles. There is also a fire-roasted version of Rotel tomatoes!
Sometimes, I add roasted red bell peppers, black olives, and sauteed onions. I never use canned chicken. Instead, I sautee chicken thighs or breasts. Toppings can also include avocado and sour cream. Today, I had only one can of chicken broth, so I pureed a can of whole tomatoes and added it.
Next, I want to try Sopa Tarasca, which I had in the state of Michoacan, during my stay in Morelia, Mexico for Spanish lessons.
Before she says anything, my mother also makes a great Chicken Tortilla Soup. Maybe I can get her to share it!
Delicious and EASY zesty soup recipe that uses only 6 canned ingredients! Serve over tortilla chips, and top with shredded Cheddar cheese. Throw away the cans and no one will know that it is not from scratch!
Servings: 6
Ingredients:
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained
Directions:
1. Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
This recipe is from All Recipes.com - I get a recipe a day from them. I love to make this soup, since it is easy and versatile. I use Rotel tomatoes, which is diced tomatoes with green chiles. There is also a fire-roasted version of Rotel tomatoes!
Sometimes, I add roasted red bell peppers, black olives, and sauteed onions. I never use canned chicken. Instead, I sautee chicken thighs or breasts. Toppings can also include avocado and sour cream. Today, I had only one can of chicken broth, so I pureed a can of whole tomatoes and added it.
Next, I want to try Sopa Tarasca, which I had in the state of Michoacan, during my stay in Morelia, Mexico for Spanish lessons.
Before she says anything, my mother also makes a great Chicken Tortilla Soup. Maybe I can get her to share it!
