chicken tortilla soup
(1 rating)
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My grandmother had bought a couple of extra cans of chicken meat, I had no idea what to make other than chicken salad and I didn't want that. So I got in the kitchen and started putting things in a pot. I have 2 teenage sons that are picky but they went back for bowl after bowl. I think the first pot lasted a couple of days. I used a small stock pot and it was about 3/4 full. I say this recipe feeds 10 or more because I also made the same thing using the chicken breast for my office roughly about 40 people and I came home with an empty pot and everyone had a bowl. I have learned to put into smaller containers and freeze the rest.
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(1 rating)
yield
10 or more
prep time
30 Min
cook time
1 Hr 30 Min
Ingredients For chicken tortilla soup
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2 canchicken or family pack of boneless/skinless chicken breast
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1 boxswanson chicken broth
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1 canblack beans
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2 cfrozen whole kernel corn
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2yellow squash
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2zucchini
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2 cwater
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1 canmexican style rotel
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1 candiced tomatoes
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shredded cheese
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tortilla chip strips
How To Make chicken tortilla soup
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1cut squash,zucchini into bite size pieces. If using canned chicken combine all ingredients in a large pot and cook on medium for about an hour or until squash and zucchini are tender.
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2If using the boneless/skinless chicken. Combine chicken and broth,water,rotel and tomatoes,squash,zucchini and cook on medium until chicken falls apart and veggies are tender(about 1 1/2 hour) then add remaining ingredients and cook another 30 minutes.
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3Top each bowl with shredded cheese and tortilla chip strips. Enjoy
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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