Creamy Chicken Tortilla Soup by
You can easily substitute cooked chicken, if you have some leftover from another meal. Just use as much (or as little) chicken as you like. You can also add other vegetables into the soup, if you like.
Serve with/over broken tortilla chips - it's wonderful with it and adds another texture to your soup!
2 cans whole kernel corn, drained
2 cans chicken broth
2 cans chunk chicken, drained
1 can of Ranch style beans, drained and washed
1 can of Rotel
2 cans Cream of Chicken Soup
Grated cheddar cheese, optional
Tortilla chips, optional
s whole kernel corn, drained
s chicken broth
s chunk chicken, drained
of Ranch style beans, drained and washed
s Cream of Chicken Soup
Pour all ingredients into stock pot and set on medium heat. (If using canned chicken meat, seperate with a fork slightly before adding to the stock pot.)
Cover pot, allowing soup to simmer until all ingredients are warmed, about 20 minutes. Reduce heat to low and serve when ready to eat.
Top with grated cheddar cheese, if desired.
Serving Size: 1 bowl