Refried Bean Tortilla Soup
|Cooking Method:||Stove Top|
|1 32oz box||chicken stock, low sodium|
|1 can(s)||refried beans 16oz|
|I/2 c||fresh or frozen corn kernels|
|1/4-1/2 c||red onion or yellow|
|1/4 - 1/2 tsp||chipotle chili powder|
|1 can(s)||rotel or other brand tomatoes & peppers|
|1 1/2 c||shredded cooked chicken|
|1 medium||avocado chopped|
|1 c||semi crushed totilla chips|
|1/2 c||cheese, shredded mexican style|
|sprig(s)||cilantro, fresh chopped (opt)|
|small||dollop of sour cream (opt)|
This is a soup that is fast and easy. Spice amounts are a guideline and should be adjusted to your taste. Made it with what I had on hand and it tuned out to be one of the best Tortilla Soups my husband has ever had...well, ok, he may have been hungry...but still, he didn't have to say that. Hope you like it too!
I've even made my own broth by putting chicken breasts, water, seasonings, Rotel and onion in the crock to cook low overnight. Next morn, strained the juice, mixed the refried beans in the juice, added the corn, shredded the chicken and retuned to the crock for more heating. Tasted and added spice as needed. Yes, easy and good!...IMO!