Sunday, March 16, 2008

Creamy Chicken Tortilla Soup, version 2

So I had every intention to make Kim's tortilla soup today for lunch. However, this morning was a little more rushed than I planned on and I didn't have a chance to get the chicken in the crock pot. When we got home from church, I noticed a recipe on the back of the can of refried beans that was similar to the other recipe, and thought I'd give it a try. It was simple and ready in 10 minutes. Perfect! I still want to try Kim's, though!!

Here's the back of the refried beans recipe for Creamy Chicken Tortilla Soup:

4 cans (10 oz. each) Rotel Diced Tomatoes & Green Chilies
4 cans (14.5 oz. each) chicken broth
1 can (30 oz.) refried beans
1 cup corn
4 cups shredded cooked chicken
tortilla strips
shredded Monterey Jack cheese
avocado, sliced
sour cream

1. Combine tomatoes and broth in large saucepan.
Stir in beans and corn.
Bring to a boil; reduce heat to low and simmer 5 minutes, stirring frequently.

2. Add chicken; heat through.

3. Top with all the extras.

**Our modifications... I didn't add the chicken. And we still loved it! Next time I'll probably add more corn. We put in chunks of avocado and a little sour cream. I loved the avocado in it! It was seriously ready in 10 minutes. I'm going to have to remember this one for those nights when you think you have nothing to cook for dinner!

1 comment:

Kim Edwards said...

Jen - I'm so excited that you added this new simplified version! It could really be one of those recipes that you actually use food storage items for. Thank you so much!!!