CREAMY CHICKEN TORTILLA SOUP 12/2020 Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken breast boneless, 2# or so (6 used in this recipe) cut into chunks
2T oil, plus more if needed for browning chicken
1 onion – chopped 1 zucchini chopped 2 yellow squash chopped
1 Qt chicken stock (homemade if possible) or broth additional liquid may be needed
1 can tomatoes with green chilies
1 can cream chicken soup
1 can corn drained or 1 package frozen corn (thawed if time)
1 can black beans – drained & rinsed
½ cup to 1 cup of prepared queso (velvetta & tomato & green chilies or your favorite restaurant left over)
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Directions: |
Directions:Brown the chicken in oil in small batches – do not cooked completely – let it brown & remove from pan until all are done.
Add onion & sauté in the drippings – adding oil if needed. Remove unless you started in a large pot. I do the sauté in a cast iron skillet & then put in larger pot. My cast iron dutch oven wasn’t large enough for this recipe.
In large pot add the remaining ingredients except the queso.
Cook at least 30 minutes until vegetable are tender. You may need additional broth to be sure all are covered.
Add the queso and let simmer until all queso has blended well in the pot.
Serve with chips, avocado, cilantro & sour cream(optional) additional cheese (grated) |
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Number Of
Servings: |
Number Of
Servings:10 OR MORE |
Personal
Notes: |
Personal
Notes: MADE A LARGE AMOUNT FOR CHRISTEN BOOK CLUB. THE AMOUNT OF CHICKEN CAN BE CUT BACK.
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