Chicken Tortilla Soup
Author: 
 
Ingredients
  • 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
Instructions
  1. Saute celery, green pepper, onions and carrots in butter until softened.
  2. Dump all of the ingredients into a stock pot and simmer for at least 30 minutes.
  3. 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/