I made Chicken Tortilla soup for lunch on Monday. It was a cold, rainy, Winnie-the-Pooh kind of blustery day.  SuperMan was rained out for work and I was freezing cold all day. Seemed like a good time to make soup to me.

I made a modified version of a recipe I received from a friend.  It was super-yummy.

And one of the things I was proud of was the fact that I didn’t over-cook. For once, I don’t have a vat of soup to eat through.  It was just enough for us to have lunch, dinner, and one lunch leftover container. Perfect.

That is rare for me, but I managed it this time. 🙂

Anyway, thought I’d share the recipe with you.

I have another tortilla soup recipe already on the recipe list, but one can never have too many recipes to try, right?

This one is super-easy and mixes up quickly.IMGP3415

Cheesy Chicken Tortilla Soup

1 lb chicken breast
1 can kidney beans
1 can black beans
1 c frozen corn kernels
1/2 c frozen diced onion(or fresh)
1/2 c frozen diced bell pepper (or fresh)
~ 1 c Velveeta
1 box chicken broth (~32 oz)
1 packet taco seasoning
1 packet ranch dressing seasoning (dry mix)
olive oil

  1. Sauté chicken in large stock pot in olive oil. Season with House Seasoning.
  2. While chicken is cooking, put broth and Velveeta (cut into cubes) in a large bowl and microwave in 2 minute intervals, stirring in between, until cheese is melted and incorporated into broth.
  3. Remove chicken from pot and cut in bite-sized pieces.
  4. Sauté onion & bell pepper, adding a little more olive oil if needed.
  5. Add chicken back to pot.
  6. Pour in broth mixture.
  7. Add corn, beans, seasoning packets.
  8. Bring to a boil & then reduce heat & simmer for about 20 minutes.

 

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