Tortilla Soup

By BuffieBelinda

This is one of my most requested and personal favorite recipes. It's my go-to comfort food. It not only warms the body; it warms the soul. To me, it’s ‘winter’ fare. I usually make it on the first cold, rainy day of the season. It originally came from my sister and has changed many times in the past 20 or so years. I believe I’ve finally perfected it. It’s easy and delicious! I hope you try it.

See below for other ideas:


v I don’t like to measure ingredients; I like to throw things into a pot and taste to see what it’s missing. ALWAYS taste your cooking before you serve it to others!
v If you like it spicier, add more chili powder or a hotter version of Rotel; more timid peeps can use less chili powder and the mild version of Rotel.
v 'The Lazy Way' - use fresh boxed or frozen chopped onions and a couple of bags of pre-cooked, grilled or even a pair of rotisserie chickens.
v 'The Over-Acheiver' - use bone-in chicken; the broth is richer. Fresh corn off the cob is amazing! Fresh garlic in always is better…sometimes I add both J

Ingredients

• 6 boneless chicken breasts
• 2 cans original Rotel tomatoes
• 1 12 oz can cream of chicken soup
• 1 26 oz can Ranch Style Beans
• 2 15 oz cans tomato sauce
• 1 12 oz can chicken broth
• 1 bag frozen corn
• 1 medium onion – finely chopped
• 1/4 cup fresh cilantro - chopped
• 1/2 tbsp garlic powder
• 1 tsp ancho chili powder
• 1 tsp chipotle chili powder
• 1 tsp salt & pepper
• 1 tsp cumin
• Toppings: shredded jack cheese, sour cream, avocado and tortilla chips

Preparation

Step 1

Directions:
In a large soup pot, boil chicken with all seasonings until fork tender
Remove chicken and shred using two forks
Add chicken back to both
Add remaining ingredients and stir well
Simmer at least 1 hour - the longer, the better!
Serve with shredded jack cheese, sour cream, avocado and tortilla chips.