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Chicken Tortilla Soup
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| Ingredients: | |
| 1 can | chicken broth |
| 1 can | cream of chicken soup |
| 2 tbsp | taco seasoning |
| 1 can | diced tomatoes |
| 1 can | black beans |
| 1 can | whole kernel corn |
| 1 can | diced green chiles |
| 3-4 | chicken breasts, cooked & shredded |
Directions:
***Team Carroll version: we use rotisserie chicken because it’s SO much easier and SO much faster!! Plus, the rotisserie chicken is a lot more flavorful!! We also use monterey jack & colby cheese for topping when it’s ready to be served and we eat it with the Mission style round tortilla chips…M-m-m-m-m.***
Combine chicken broth, cream of chicken, & taco seasoning in a pot on medium heat {stovetop} & whisk together until blended.
Shred your chicken.
Add chicken to the broth/soup/seasoning mixture & stir.
Add tomatoes, beans, corn, & chiles.
Mix well & keep on on medium heat for 20-25 minutes, stirring often. When it’s all ready to eat, top with cheese & serve with tortilla chips. We crumbled some in our soup and it was D-lish!!!! I bet it would be yummy topped with a little sour cream, too. I’m just sayin’…
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