easy chicken tortilla soup
(1 RATING)
This soup is quick and easy, just add a few cans of this and that, some seasonings and in 30 minutes you have a meal. The cumin and chili powder adds lots of wonderful blended flavors.
No Image
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
4- 6
Ingredients
- 2 cans 15 oz chicken broth
- 1 can 15 oz cream of mushroom soup
- 1 can 15 oz black beans ( drained and rinsed)
- 1 can 10 oz chopped tomatoes w/chiles (drained)
- 1 package 15 - 16 oz bag of frozen corn
- 1/2 package use 1/2 of a store brought roasted chicken, skinned and shredded
- 1 tablespoon cumin (or to taste)
- 2 teaspoons chili powder (or to taste)
How To Make easy chicken tortilla soup
-
Step 1Heat the broth, add the cream of chcken soup and wisk until smooth. Heat through. Add the cumin and chili power and stir. Add the drained black beans, the drained canned tomatoes w/chilies, corn and shredded roasted chicken. Heat through and serve with garish.
-
Step 2Top each bowl of soup with diced avocado, fresh chopped cilanto, a tablespoon of sour cream and freshly homemade fried tortillas strips.
-
Step 3For fried tortillas strips: Heat oil in a frying pan, cut about 6 fresh tortillas into strips, and fry, when golden brown, drain, lighty salt. Or you can use store bought tortilla chips.
- 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
Category:
Cream Soups
Tag:
#Quick & Easy
Ingredient:
Chicken
Culture:
Southwestern
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes