Fall has officially arrived! I’m amusingly surprised at how this new recipe turned out. To be honest, I have very little interest in “cooking”. Baking on the other hand...I would love to spend the entire day baking (homemade caramel brownies + cream cheese stuffed cupcakes, anyone?)!
I’ve been craving chicken tortilla soup so I searched for recipes on the good ole www. I found 1000's of recipes, everything from simple 6-can soups to recipes that would require the Quantum Theory. I took a few ideas from a couple different recipes that sounded good and made my very own recipe. Guys, I’m still dying at how good this tasted and the fact that I didn’t technically “follow” a single recipe to make it…THIS IS GROUND BREAKING!!
- 1 small rotisserie chicken (or use 4-5 baked chicken breasts)
- 32 oz Velveeta cheese
- 1 (15 oz) can whole kernel corn
- 1 (32 oz) carton chicken broth
- 1 (14.5 oz) can cream of chicken
- 2 (15 oz) cans black beans
- 2 (10 oz) cans rotel (I used 1 hot, 1 mild)
- Shredded Cheese
- Garlic powder, onion powder, salt + pepper to taste
One | Open + drain the corn and black beans and then pour all of the canned ingredients into a large pot over low heat. Slowly add the chicken broth. Add salt, pepper, garlic + onion powders as desired. If you’re using hot rotel take it easy on the pepper!
Two | De-bone the rotisserie chicken and add to the pot with the garlic and onion powders (if desired), turn the fire up to a medium flame and bring to a boil.
Three | Cut up the Velveeta cheese and stir into the soup, cover and let the flavors meld for 20 minutes, on low heat, stirring occasionally.
Four | Pour into a bowl, top with shredded cheese, serve with a side of tortilla chips, & enjoy!
I really love Chicken Tortilla Soup. It all began when I tried a bowl from McAlister’s Deli. Dear sweet baby Jesus, it is so good! Maybe I only really like it because it reminds me of cheese dip but also makes me feel like I'm being healthy? If you try this recipe let me know what you think!
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