Jan's StoryThis 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!
1 32oz box
chicken stock, low sodium
refried beans 16oz
fresh or frozen corn kernels
red onion or yellow
1/4 - 1/2 tsp
chipotle chili powder
rotel or other brand tomatoes & peppers
1 1/2 c
shredded cooked chicken
semi crushed totilla chips
cheese, shredded mexican style
cilantro, fresh chopped (opt)
dollop of sour cream (opt)
1Pour chicken stock in 2qt sauce pan and warm over medium heat. Add refried beans and mix with wire whip to bring beans to a liquid state with the stock.
2Add the rest of the ingredients up to the chicken...not the chicken, and let simmer for 10 minutes. Add chicken and heat til soup and chicken are hot.
3Serve in bowls and top with avocados, crushed tortilla chips, and cheese! I even forgot the cheese one night, and it was still tasty! Add the other goodies too, if you like!
4I didn't have black beans, so used refried and be darned...a good soup was born! But I bet it is good with black beans added too. Left over chicken or a purchased rotisserie chicken makes it really easy! We think it is great just like this. I didn't add extra salt since we are watching our salt intake, besides the chips are salted.
5This is a hardy soup for lunch or dinner...serve with salad and maybe tortillas!
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!