The chicken tortilla soup I made yesterday turned out really good. I also made tacos to go with it. I actually doubled this recipe and I added garlic, onion and chili powder. I had seen these ingredients in almost all the other chicken tortilla soup recipes that I had pulled up so I wasn't sure why this recipe (from the Campbell's website) didn't include them. I'm glad I added them because I think they gave it just the right amount of zip.
I love soups and chili during the fall and winter months. What is your favorite soup?
I love soups and chili during the fall and winter months. What is your favorite soup?
Chicken Tortilla Soup
1 cup Picante Sauce
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 can (about 15 ounces) black beans, rinsed and drained
1 soup can water
1 teaspoon ground cumin
1 teaspoon chili powder
2 cloves garlic, minced
1 medium onion, chopped
4 corn tortillas (6-inch), cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup chopped fresh cilantro leaves
- Stir the picante sauce, soup, chicken, corn, beans, onion, garlic, chili powder, water and cumin in a 4-quart slow cooker.
- Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
- Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.
Good morning Kris.....I love soups and stews, especially in the fall and winter and this one sounds like a winner. Am going to copy and give it a try. Hope the week ahead is a good one for you.
ReplyDeleteGm :) yummy. I'll have to try this as I enjoy using the crock pot for work. It looks delicious :) my favorite is chili
ReplyDeleteThat does sound good! Our favorite is just pain old chicken noodle, with whatever else I decide to throw in. I make soup a lot in the cooler months. Wishing you a good week, Kris!
ReplyDeleteI like all kinds of soup, especially in the winter. How spicy is the picante sauce?
ReplyDeleteI bought the "medium" spiced one. If it was up to me I would have gotten the hot one..LOL. My family wouldn't have liked me very much though so I just added crushed red pepper to my bowl. They do sell it mild also.
DeleteThis sounds delicious. I'll have to give this recipe a try. :)
ReplyDeleteHi Krissy, in keeping w' the Mexican themed soup I would have to say my favorite one is Albondigas, aka meatball soup. I used to have it every time we went to "Mariana's Cantina" in the Eldorado Casino in Henderson, Nevada. I had always wanted to try a homemade version that was just as good. I found a recipe a few years back on a mint plant in Trader Joe's that fit the bill.
ReplyDeleteYou will need:
one pouch of Trader Joe's brown rice~ two onions- diced~ ½ lb. ground beef-½ lb. ground pork (I used a 20 oz. pkg. of ground turkey) one egg~ 1 tsp. ground cumin~ 1 tbsp. dried oregano leaves~ 1 tbsp. dried thyme leaves~ three garlic cloves, minced~ one zucchini, diced~ two carrots, diced~ two cans diced tomatoes~ 6 cups chicken stock (use veggie stock for vegetarian version)~ salt & pepper to taste.
Cook Trader Joe's rice as directed. Sauté the onion for five minutes. In a mixing bowl combine meat, ½ the onion, egg, ½ the rice, cumin, dried oregano, dried thyme & salt and pepper to taste. Mix well & form into 1" balls. In large saucepan, sauté the garlic, zucchini & carrots. Add the remaining onions and tomatoes & cook for five minutes. Add the broth and bring to a boil. Carefully drop in the meatballs. Reduce soup to a simmer and cook for 45 minutes. Serve it topped with fresh oregano or cilantro. The recipe says it may be served with fresh mint, I prefer cilantro.
Note: I prefer to lightly brown my meatballs before adding them to the broth.
I hope you give this recipe a try, it's really delicious!
I forgot to tell you to add the rest of the rice w' the onions & tomatoes. Darn!
ReplyDeleteThis sounds so good! I can't wait to make it!
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