"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Easy Chicken Tortilla Soup Recipe

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This recipe for Easy Chicken Tortilla Soup, by , is from "KICK IT UP", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Chandler
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can of whole kernel corn,
1 can of Rotel,
1 can of ranch style beans,
1 can of cream of chicken soup,
1 can of white chicken breast meat,
half a block of Velveeta (largest size),
1 bag of tortilla chips snack size

Directions:
Directions:
Empty all cans listed above in a large sauce pan. Use your fingers to break apart chunky pieces of chicken. Cut your block of Velveeta into small cubes to melt faster. Heat over Med Low until all the cheese has melted into other ingredients. Stir soup continuously to avoid scorching on the bottom of pan. Do not leave unattended. Once the cheese is melted and the soup is as warm as you would like pour in a bowl over tortilla chips. If you crunch up the chips with your fork or spoon it makes it easier to eat. As you eat, your chips will get softer and it makes it taste even better. Enjoy! One Pan, No Mess!!! You can always add in your own twist or take away the beans or corn depending on your family's taste.

 

 

 

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