This is a little "inside Bake at 350 baseball," but several years ago, I
decided that if I posted a savory recipe, I'd host it on a different site. The
site was linked here and looks exactly the same, but the URL was different.
Confused? Me, too.
Long story long, I'll be bringing those recipes over here, so if one looks
familiar, you're not losing your mind. Well, maybe you are, but it doesn't
have anything to do with the recipe. Ha.
Without further ado, my favorite tortilla soup...
We were not a family of soup-eaters. Maybe because I grew up outside of
Houston, where it *tends to be* on the warm side. My mom made
chili, she made stew (which I hated...even though, looking back, I really
didn't hate it, I just liked to complain. Yes, I was *that* teenager), but
soup? Not so much.
You'll need this:
Two notes:
- If you like things spicy, sub out the can of diced tomatoes for a second can of Rotel.
-
Yes, this soup has a can of beans in it. It sounds weird, but the
beans thicken the soup and add protein. Trust me here.
In a large stockpot, combine the stock, Rotel, tomatoes, and beans. Heat over medium-high, stirring to break up the beans. When the soup comes to a simmer, add the corn and cook 5 minutes. Stir in the chicken and heat through.
Easy-Peasy Tortilla Soup
32 ounces chicken stock
10-ounce can Rotel
15-ounce can diced tomatoes
15-ounce can refried beans
1 cup frozen corn
2-3 cups cooked, shredded chicken or turkey
pico de gallo (optional)
on the side:
tortilla chips (these are mandatory; otherwise, it’s not tortilla soup)
grated cheddar cheese
chopped cilantro
chopped avocado
Spoon into bowls and top with a spoonful of fresh pico, if desired. Serve with the sides.
Quick, easy, budget-friendly, delicious. There. Are you convinced?
