When you scroll down to the bottom of this post and see the recipe to this soup, you’ll know why I love making this for my family on a busy week night. One-third of the ingredients come out of a can!
Don’t get me wrong, I am still cooking here. There is still baking, chopping and sauteing going on.
You will be amazed at how much flavor develops from this soup in only one hour of cooking. Soups always taste better the next day, but this one is pretty darn tasty, piping hot the same night.
I must apologize for this bowl that I took the picture of the soup in. I got so excited to eat and the family was hungry, so it didn’t occur to me to take the photo until I spooned the soup into this glass bowl for my hubby’s leftover lunch the next day.
The nice thing about the glass bowl is that I can you see all the ingredients swimming around in there, playing nice with each other. Aren’t they cute?
By the way, my hubby did confirm……….the soup tasted even better the next day!
Chicken Tortilla Soup
3-4 boneless, skinless chicken breast
Salt & pepper
1 onion, chopped
1 green bell pepper, chopped
1 tsp minced garlic
15 oz can diced tomatoes
15 oz can pinto beans, drained
15 oz can black bean, drained
15 oz can cream style corn
15oz can sweet corn kernels
1 package taco seasoning mix
1 package dry ranch dressing powder
½ tsp cumin
6 cups chicken broth
Place chicken on a baking pan and sprinkle with olive oil, salt and pepper. Put in the oven at 350 degrees F for about 30 minutes or until cooked. When cooled, shred the chicken and set aside.
Add olive oil to a stock pot and sauté onion, bell pepper, and garlic until soft. Add in all the remaining ingredients and stir. Allow it to come to a boil and turn down to medium heat and cover for 30 minutes. Add in the shredded chicken and cook for another 30 minutes.
Enjoy soup hot with tortilla chips and toppings such as sour cream, avocados and shredded cheddar cheese.