I know, I know, this is the opposite of a food blog. There will not be any pictures of beautifully separated ingredients in sweet little bowls.
I just needed a book break, and I love this soup. And it's soup season!
And it's my blog, I do what I want.
Hat tip to friend/guest poster Jen who shared this recipe with me eons ago.
Known to others as "Wesley's Tortilla Soup" known to me as "No really, this whole thing comes from cans, tortilla soup"
I'm not kidding. Everything comes from a can. If you have a fresh tomatoes use those instead, if you want no salt/low sodium or that kind of thing feel free to use it!
Here's what you need:
- Chicken (I usually make 2 or 3 breasts in the Foreman and then cut them up and throw them in. Or slice and dice up a rotisserie from the store or whatever)
- 1 can of chicken broth
-2 cans of cream of chicken soup
(If you want a more brothy/less creamy soup switch it to 2 broth, 1 COC)
- 1 can of diced tomatoes
-1/2 an envelope of taco seasoning
-1 can of black beans (these need to be drained! Or else your soup will be purple and look like something you should have made for a Halloween party)
-1/2 bag of frozen corn (I have to use a full bag because whenever I use 1/2 Josh complains there's not enough corn. Eye roll)
-Shredded cheese (for topping)
-Sour cream (for topping)
-Tortilla chips (for topping)
Throw everything that is not a topping into a pot (did you rinse your beans?!), put it on medium/medium high, walk past it occasionally and stir it while you're munching on chips that you're supposed to be putting on top of the soup when it's done. When everything looks warm and bubbly, ladle it out, top it with dairy joy and whatever chips you haven't eaten during cooking, and get at it.