Aug 21 2009
Chicken Tortilla Soup
Yum-o!
3 large, boneless chicken breasts (about 3-4 cups chicken)
4 – 6 cups chicken broth or equivalent water/bouillon (start with 4 and add more if necessary)
1 large jar medium Chili Con Queso Cheese Dip (20 oz -24 oz size)
2 cans diced tomatoes with green chilies including juice
2 cans cream of celery soup (undiluted)
1 can black beans (drained)
1 can kernel corn (drained) or 1 ½ cups frozen corn
Grill or roast chicken breasts until cooked through. Set aside to cool. Mix remaining ingredients together in large pot and simmer. Dice up cooked chicken and add to mixture. Let simmer about 30 – 60 minutes. Serve topped with tortilla strips and grated cheese.
Options:
Top or add sour cream to soup
Top with green onions
Top with sliced green or black olives
Add chopped jalapeños to soup if more heat desired
Add salsa verde to top of soup or to soup itself for a hotter soup
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