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Monday, March 9, 2015

Creamy Chicken Tortilla Soup

Photo courtesy of the Cooking Corner.
     There are a few variations of chicken tortilla soup that I've tried to make over the years, but none has suited me until this one. At first glance, the ingredients might make you think that this would be very thick, however the broth and salsa thin the soup nicely. The chicken remains the star of the dish, but the corn and beans add good taste and texture variety. Topping it with cheese and chips at serving gives it a good crunch but adds the creaminess of cheese. The family gave this one a big thumbs up.
 
Easy ingredients.
Creamy Chicken Tortilla Soup
1 can cream of chicken soup
1 can cream of celery soup
1 can nacho cheese soup
1/2 jar salsa
2 cups chicken broth

1 can corn, drained
1 can red or black beans, drained and rinsed
2 cups cooked chicken, shredded
tortilla chips
shredded cheese

Combine all ingredients except chips and cheese in slow cooker and heat on low heat for 3-4 hours.

To serve, top with crushed chips and shredded cheese.

Serves 6-8.


Note - This recipe was passed on to me from a friend's husband's friend, that I changed a bit. Thanks for sharing to start it all. This is what happens when those who cook hang together.

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