Saturday afternoon I decided to make one of our favorite soups…chicken tortilla soup. It’s quick & easy and soooo good! Although there are many recipes you can find for making this soup, here’s the one I use:
CHICKEN TORTILLA SOUP
- 6-8 chicken tenders
- 1 can Rotel tomatoes (undrained)
- 1 can corn
- 1 can cream style corn* (undrained)
- chicken stock
- 1 block Velveeta Mexican cheese (cut into cubes)
Cook chicken until tender. After cooking, cool and then chop in blender. Put chopped chicken and Velveeta cheese in large pot, add chicken stock and cook until the cheese is completely melted. (I used almost one box of chicken stock). Then add in the can of corn and Rotel tomatoes.
*DO NOT ADD THE CREAM CORN UNTIL JUST BEFORE SERVING*! Cook 15-20 minutes on medium-low. Just before serving, add the can of cream corn.
You can serve this in bread bowls too. We like ours with tortilla rounds. You can also adapt this recipe to use ground beef instead of chicken…either way, it’s delish!
I forgot I had this little tureen…when I found it in my dining room sideboard, I brought it out to use for this soup. It’s perfect for fall!