chicken tortilla soup
(1 RATING)
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.
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prep time
30 Min
cook time
1 Hr 30 Min
method
---
yield
10 or more
Ingredients
- 2 cans chicken or family pack of boneless/skinless chicken breast
- 1 box swanson chicken broth
- 1 can black beans
- 2 cups frozen whole kernel corn
- 2 - yellow squash
- 2 - zucchini
- 2 cups water
- 1 can mexican style rotel
- 1 can diced tomatoes
- - shredded cheese
- - tortilla chip strips
How To Make chicken tortilla soup
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Step 1cut 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.
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Step 2If 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.
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Step 3Top each bowl with shredded cheese and tortilla chip strips. Enjoy
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Tag:
#Quick & Easy
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