D'Chickin Tortilla Soup
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|Serves:||4-6 very large bowls with left overs|
|Cooking Method:||Slow-Cooker/Crock Pot|
|1 can(s)||cheddar cheese soup|
|1 can(s)||cream of mushroom soup, fat-free|
|1 can(s)||cream of celery soup|
|1 can(s)||cream of chicken soup, fat-free|
|16 oz can(s)||black beans, rinsed and drained|
|16 oz can(s)||white hominy, drained|
|4.5 oz can(s)||chopped green chiles|
|28 oz||diced tomatoes|
|4||chopped chicken breast cooked|
|1 Tbsp||red chilli powder|
|2 can(s)||low sodium chicken broth|
|1 1/2 c||sharp chedder|
|1 pkg||sour cream, fat-free|
|1||small bag of mission's tortilla strips or chips|
|2||chopped green onions|
|1 c||frozen corn|
|1/3 c||chopped cilantro|
San Diego, CA (pop. 1.3M)
Member Since Jan 2011
Every Tuesday night is taco night at my house. Getting tired of tacos so I came up with this soup! Putting together my favorite tortilla soup ( Max and Erma's) and my own soup I usually do. Hope you enjoy as much as we do!
Add the top 14 ingredients and frozen corn( omitting cheese and cilantro til the last hour of cooking) together in a large crock-pot or stock pot.
Allow to cook til hot or if crock pot what ever time you set.
add cheese and cilantro 1 hour before serving, salt and pepper, or more chili powder, to taste
Garnish with tortilla strips or chips, light sour cream,and chives or chopped green onions! even add sliced avocados to give it California flare... yummy!
Notes!!! Add water or more broth if too thick for you, I added cayenne pepper to my bowl for more kick but not to the whole pot... kids, Watch how much salt you add, can soups can have a lot of salt, Cam bell's Heart Healthy is a good choice.