You know me and my love of soup but I also love super quick meals.
This soup is perfect for lunch, dinner or even an afternoon snack.
This is a mash up of a few different soup recipes I have tried over the years and is ready in 15 minutes, woohoo!
Here's what you need:
6 cups (48 oz) Chicken Stock
24 oz. jar salsa (I use Pace)
1 can red enchilada sauce
2 Tbs. butter
1 Tbs. sugar
1 tsp. salt
1 tsp. pepper
3 cups cooked cubed chicken breast
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
juice of 1 lime
2 cups frozen corn
2 cups of shredded cheddar cheese
green onions, sliced
tortilla chips, crushed
more shredded cheese
In a large stockpot pour the chicken stock, salsa, enchilada sauce, and heat on medium-high.
Add the sugar, salt, pepper, and lime juice and stir.
Add the beans and chicken and stir.
Add the corn and butter and stir.
Bring to a boil and simmer 10 minutes. Stirring while it simmers.
Serve with toppings of your choice.
Makes 5 quarts or so
Here's the handy printable - Chicken Tortilla Soup
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