chicken tortilla soup
1 can chicken broth
1 can black beans
1 1/2 cups picsweet frozen corn
1 1/2 cups chopped tomatoes
1 can cream of mushroom soup
1 large clove garlic, minced
taco seasoning to taste
Put all the ingredients together in a pot and warm on the stove. While this is warming, make some homemade chips (these are the best!).
3 TBS oil
15 corn tortillas
Chop or tear up a stack of 15+ corn tortillas, and fry them in hot oil. Once they start to turn brown, put them onto a paper towel to soak up the oil. Season with salt to taste. Make however many of these you want. Rebecca likes to snitch mine. :)
Put the soup in a bowl and top with sour cream, cheese and the chips.
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