The Pioneer Woman Tasty Kitchen
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Ten Can Chicken Tortilla Soup

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Prep:

Cook:

Level: Easy

System:

10

Description

This soup is so simple and REALLY tasty. I love to make it on a chilly weekend and we usually have enough leftovers for a weeknight meal, too.

Ingredients

  • 4 whole Chicken Breasts, Fresh Or Thawed
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3 cloves Garlic, Minced
  • 1 whole Small White Or Yellow Onion, Minced
  • 2 cans (14 Oz. Can) Chicken Broth (or A 26-32 Oz. Carton)
  • 2 cans (14 Oz. Can) Beef Broth (or A 26-32 Oz. Carton)
  • 2 cans (10.75 Oz. Can) Condensed Tomato Soup
  • 2 cans (14.5 Oz. Can) Stewed Tomatoes
  • 2 cans (10 Oz. Can) Rotel (Mild Or Original)
  • 2 teaspoons Ground Cumin
  • 2 Tablespoons Cilantro, Roughly Chopped (or Less, If Using Dried)
  • 1 bag (16 Oz. Bag) Frozen Sweet Corn
  • Tortilla Chips For Serving
  • Monterey Jack Cheese, Shredded, For Serving
  • Sour Cream For Garnish
  • Avocado, Sliced, For Garnish

Preparation

Brown chicken breasts (salt and pepper lightly, if desired) and shred into small pieces while still warm. (You can use canned chicken if you’re in a rush. It’s not quite as good, but it’s close.) Set aside.

Heat olive oil over medium-high heat in a large stock pot. Once hot, add garlic and onion and saute until onions are translucent and garlic is just starting to brown. Turn heat down to medium-low. Add the chicken and beef broth and the tomato soup. Stir to combine.

Allow to heat for 5-8 minutes, then add the stewed tomatoes (you may want to chop these up a bit if they’re large pieces), and Rotel (you can use anywhere from 1 can of mild to 2 cans of original, which will adjust the heat of the final product according to taste). Add cumin and cilantro (if using dried) to taste and stir. Allow to come to a gentle boil, then turn heat down to low. Add shredded chicken.

Allow to simmer for 40 minutes. Add corn and allow to simmer for another 5-8 minutes.

Serve with crushed tortilla chips and Monterey Jack cheese in the bottom of the bowl, and top with soup. Garnish soup with a little more cheese, sour cream and avocado.

(Note: I modified this from a recipe I found on another website, www.quick-and-easy-dinner.com.)

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