Creamy Chicken Tortilla Soup
"Creamy soup with southwest flavors topped with crunchy tortilla chips. Quick on the stovetop or easy to make in the crockpot. This soup will become an instant family favorite!..."
INGREDIENTS
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1 tablespoon Olive oil
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1 chicken breast ( or 2, skinless, boneless, cut into 1/2'' cubes )
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1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon salt 1 cup picante sauce ( Pick your heat ) 10 3/4 ounces cream of chicken soup ( one can ) 10 3/4 ounces water ( use can ) 2 cups frozen yellow corn ( whole kernel ) 1 Can (14.5 oz) black b
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1 teaspoon garlic powder
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1 teaspoon salt
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1 cup picante sauce ( Pick your heat )
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10 3/4 ounces cream of chicken soup ( one can )
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10 3/4 ounces water ( use can )
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2 cups frozen yellow corn ( whole kernel )
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1 Can (14.5 oz) black beans ( drained, rinsed )
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1/2 cup light sour cream 1 cup cheddar cheese, shredded ( or colby jack ) 1/3 cup cilantro ( fresh, chopped leaves ) to taste tortilla chips, light Directions In a large non-stick stock pot, heat olive oil & add cubed chicken. Season with cumin, garl
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1 cup cheddar cheese, shredded ( or colby jack )
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1/3 cup cilantro ( fresh, chopped leaves )
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to taste tortilla chips, light Directions In a large non-stick stock pot, heat olive oil & add cubed chicken. Season with cumin, garlic powde r, & salt. Brown ch icken & cook until n o longer pink inside . Add picante sauce, Servings 8 From Dessert N
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