Chicken Tortilla Soup

Chicken Tortilla Soup

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Cynthia Finlan

By
@CindyAnn

My grandmother had bought a couple of extra cans of chicken meat, I had no idea what to make other than chicken salad and I didn't want that. So I got in the kitchen and started putting things in a pot. I have 2 teenage sons that are picky but they went back for bowl after bowl. I think the first pot lasted a couple of days. I used a small stock pot and it was about 3/4 full. I say this recipe feeds 10 or more because I also made the same thing using the chicken breast for my office roughly about 40 people and I came home with an empty pot and everyone had a bowl. I have learned to put into smaller containers and freeze the rest.

Rating:

★★★★★ 1 vote

Serves:
10 or more
Prep:
30 Min
Cook:
1 Hr 30 Min

Ingredients

  • 2 can(s)
    chicken or family pack of boneless/skinless chicken breast
  • 1 box
    swanson chicken broth
  • 1 can(s)
    black beans
  • 2 c
    frozen whole kernel corn
  • 2
    yellow squash
  • 2
    zucchini
  • 2 c
    water
  • 1 can(s)
    mexican style rotel
  • 1 can(s)
    diced tomatoes
  • ·
    shredded cheese
  • ·
    tortilla chip strips

How to Make Chicken Tortilla Soup

Step-by-Step

  1. cut squash,zucchini into bite size pieces. If using canned chicken combine all ingredients in a large pot and cook on medium for about an hour or until squash and zucchini are tender.
  2. If using the boneless/skinless chicken. Combine chicken and broth,water,rotel and tomatoes,squash,zucchini and cook on medium until chicken falls apart and veggies are tender(about 1 1/2 hour) then add remaining ingredients and cook another 30 minutes.
  3. Top each bowl with shredded cheese and tortilla chip strips. Enjoy

Printable Recipe Card

About Chicken Tortilla Soup

Course/Dish: Chicken Soups
Other Tag: Quick & Easy



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