Easy Chicken Tortilla Soup
This recipe was one I picked up from a neighbor in high school. Growing up we had seven kids living in our house and a ton of friends going in and out, so it was something to quickly and easily make in order to feed an army.
Ingredients
- 2 cans golden sweet whole kernel corn drained
- 2 cans low sodium black beans do not drain
- 2 cans 12.5oz white chuck chicken breast drained
- 16 oz Mateo's gourmet hot salsa or any you prefer
- 16 oz Mateo's gourmet mild salsa or any you prefer
- 64 oz low sodium chicken broth 8 cups
- tortilla chips
- Mexican cheese blend
Instructions
- In a large stock pot put the corn, black beans with liquid, both types of salsa, and broth.
- In a separate bowl put drained chicken and break up meat with a fork, place in pot.
- Stir contents of pot until well blended.
- Heat pot over medium-high heat until it begins to boil and then lower temperature to keep warm.
- Dish out into bowls and top with cheese and tortilla chips, Enjoy!
Tried this recipe?Let us know how it was!