This soup makes frequent appearances at soup and Scrabble night. Some friends and I like to get together, especially during the winter months, and eat soup and nerd out playing Scrabble. Even nerdier? I own the deluxe edition of Scrabble; the game board swivels on wheels and has convenient recessed game spaces. Try not to be jealous.
Tip for Soup: When making soup, make it the night before and let it sit so the flavors can blend. It always tastes better the next day.
TORTILLA CHICKEN SOUP
- olive oil
- 2-3 cloves of garlic
- 1 medium onion, chopped
- 1 can chicken broth (14 ounces)
- 1 cup water
- 1 can diced tomatoes (14.5 ounces)
- 1 can green enchilada sauce (19 ounces)
- 1 can pinto beans, drained and rinsed (15 ounces)
- 1 can corn, drained (15 ounces)
- 1 can diced green chilies (7 ounces)
- 1 1/2 teaspoons chili powder (use only 1 teaspoon for less spice)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons Kosher salt
- 1 1/2 teaspoons pepper
- 3 chicken breasts, cooked and shredded (or the meat from 1 rotisserie chicken)
- cilantro, chopped
- sour cream
- shredded cheese
- chopped tomatoes
- tortilla chips
Heat olive oil in a large pot.
Cook garlic and onions on medium heat.
Add chicken broth and water.
Add spices and stir well.
Add chicken and cilantro.
Bring to a boil and cook for about 20 minutes or until beans are cooked.
Source: Megan Porter