This recipe for Chicken Tortilla Soup, by Lisa Blevins, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large can (family style) chicken and rice soup 1 can Ranch style beans (do not drain) 1 can Mexicorn 1 can black beans 1 can Rotel diced tomatoes and chilies 1 large chicken breast or 2 small chicken breasts cooked and chopped 1 can cream of chicken soup 8 oz. sour cream (optional for garnish)
Mix and heat thoroughly in saucepan over medium heat. Do not boil. Serve with tortillas.
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