Chicken Tortilla Soup
Author: Kristin LIechty for Joyfulscribblings.com
- 3 stalks celery, diced
- 1 green pepper, diced
- 2 small sweet onions, diced
- 2 cups shredded carrots, chopped
- 1 10¾ oz. Campbell's Tomato Soup
- 1 14.5 oz. Delmonte Petite diced tomatoes with garlic
- 1 10 oz. Rotel lime & cilantro diced tomatoes
- 2 32 oz. cartons Swanson's Mexican Tortilla Chicken Broth, (I used one carton when I made it and it was plenty)
- 1 32 oz. carton chicken broth
- 3 large chicken breasts baked and diced or shredded Rotisserie chicken
- 2 cups frozen sweet corn
- 16 oz. can Bush's seasoned pinto beans, rinsed and drained
- 15 oz. can Bush's seasoned black beans, rinsed and drained
- ½ tsp cumin
- ½ tsp garlic powder
- 1 Tbps. Worcestershire Sauce
- Optional toppings: shredded cheese, tortilla strips or crushed tortilla chips, sour cream, and green onion
- Saute celery, green pepper, onions and carrots in butter until softened.
- Dump all of the ingredients into a stock pot and simmer for at least 30 minutes.
- You could also put everything in a slow cooker and cook on low.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2015/01/chicken-tortilla-soup/
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