Chicken Tortilla Soup has became a staple in our house since I had the soup at Eric's parents house when we were dating. Not only does it taste great but ANYONE can make it.
If you can open a can you make this soup!
Chicken Tortilla Soup from Eric's Mom
1 can chicken broth
1 can refried beans
1 can black beans, (drained and rinsed)
3/4 C salsa
1 can whole corn (all)
1 C chopped chicken
Simmer all together or put in crock pot.
Garnish with cheese and chips.
**I drain the black beans using my pasta strainer**
**I use frozen corn instead of canned corn because it has less salt I usually add some water to make up for the liquid that would have been in the canned corn**
**If you wanted to use all canned products you could use canned chicken**
Nutrition Bites:
**Beans are an inexpensive form of protein (I mean I got a can of black beans for $0.78)
**You could even add frozen vegetables to the soup. I just picked up some Frozen Mexican Style Vegetables consisting of broccoli, corn, cauliflower and red peppers! Perfect for this soup. (You might want to add some more water to the soup)
Great for a chilly fall evening!
I grew up eating Tortilla soup! I'm glad you like it.. Granted the recipe my mom gave me makes a batch for like 20 people because we would keep it for a few days to eat for lunch with the bread loaf ends!
ReplyDeleteThe refried beans are a nice addition to vegetable beef soup too. Thickens up the broth.
ReplyDeleteI'll have to try that this winter...
ReplyDelete