5 or 6 can Chicken Tortilla Soup

Recipe Rating:
 1 Rating
Serves: 4-6

Ingredients

1 can(s) (15 ounce) whole kernel corn, drained
2 can(s) (14.5 ounce) cans chicken broth
1 can(s) (10 ounce) can chunk chicken (or use leftover chicken or boil and shred chicken breasts)
1 can(s) (15 ounce) black beans
1 can(s) diced tomatoes with green chili peppers, drained (i use rotel and do not drain)

The Cook

Staci Ojeda Recipe
x1
Well Seasoned
Melissa, TX (pop. 4,695)
txstayathomemom
Member Since Jun 2011
Staci's notes for this recipe:
I say 5 or 6 can because you can use canned chicken (which would make it a 6 can meal, but "real" chicken is so much better!)
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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.
2
This can be done in a slow cooker as well, but it's almost not necessary when it can be complete from start to finish in less than 30 minutes (unless you're like me and prefer to NOT use the canned chicken).
3
We serve ours with a dollop of sour cream, shredded Mexican cheese and tortilla chips.
Comments

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user Staci Ojeda txstayathomemom - Nov 3, 2011
Staci Ojeda [txstayathomemom] has shared this recipe with discussion groups:
Daughters of the KING
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user Bobby Webb Bobdoescooking - Apr 15, 2014
Bobby Webb [Bobdoescooking] has shared this recipe with discussion group:
"EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)

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