I'm not sure about you, but I love a nice, warm bowl of soup when the weather is cool. Even though it's March, and I live in Florida, we've had some chilly temps this week (sorry Spring Breakers). So last night I made one of my favorite recipes, Chicken Tortilla Soup. It's tasty, spicy and best of all, so simple to make!
I like to buy the chicken breast chunks so I usually separate the chicken a little before I add it into the rest of the mix. Once you've combined all of the ingredients, stir and let the mixture heat through on medium heat.
When heated through, add in the diced Velveeta cheese and stir until melted.
In other news, our Remington (Remi) turned 4 years old on Sunday! It's only been a little under 3 years since we got him from the shelter, but we love him like he's been ours forever! Here is our sweet guy on his birthday. Isn't he handsome? :)
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| (not pictured, Velveeta cheese and tortilla chips) |
Chicken Tortilla Soup
12 oz can white chicken breast
15 oz can black beans drained and rinsed
14 oz can mexican corn (or regular whole corn like shown above) drained
1 can of Rotel-your choice of heat (I prefer the Hot for a nice kick)
1 can chicken broth
1 can cream of chicken soup
8 oz Velveeta cheese, diced
Tortilla chips (optional)
Start by adding all of the ingredients (except the diced cheese) into a stockpot, paying careful attention to which cans should be drained. When you get to the black beans, remember to drain AND RINSE before adding them to the pot.
I like to buy the chicken breast chunks so I usually separate the chicken a little before I add it into the rest of the mix. Once you've combined all of the ingredients, stir and let the mixture heat through on medium heat.
When heated through, add in the diced Velveeta cheese and stir until melted.
That's it. You're done! Scoop yourself up a bowl and enjoy by it itself or with tortilla chips.
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