Wednesday, October 5, 2011


As much as I love soup, it's hard for me to admit it's that time of year! To "kick-off" soup season, I made this easy soup for my daughter's school teacher appreciation luncheon that's held during SEP conferences. You'd never believe this soup is made with so few ingredients and is so easy. Besides the chicken, you basically dump a bunch of canned goods into the pot and you're done! The best part is that it doesn't taste canned at all. 
You can add whatever toppings you like, but I served it with grated cheese, sour cream, diced avocado, and of course, crushed tortilla chips. This is one of those soups that tastes even better the next day, so it makes a great leftover meal.

CHICKEN TORTILLA SOUP                   serves 6

2 cans (14.5 oz) diced tomatoes (I used ones with roasted garlic and olive oil)
2 cans (14.5 oz) reduced sodium chicken broth
1 can no-fat refried beans*
1 can corn, drained*
2 C. cooked chicken, cubed or shredded
for extra flavor, add a few dashes of cumin, chili powder, oregano, salt and pepper 
* I doubled the recipe and used 1 can refried beans and 1 can black beans and pureed 1 can of corn in addition to can of whole kernel corn

shredded cheese
sour cream
tortilla chips
diced avocado

Dump all ingredients (not toppings) into a large pot. Stir to break up refried beans. Heat over medium high heat until bubbling. Reduce heat to low and simmer for 15 minutes, stirring often. Serve with desired toppings.

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