Last night my son asked me if I would make him some Chicken Tortilla Soup for dinner and I jumped right on that. I thought this would also be a perfect time to share this recipe with our readers since it’s a staple in our home. I don’t remember how I came about this recipe, but have been making it for years.
This recipe is the quickest soup recipe that I have! My whole family loves it, and it is so easy to make. If you wanted to get even healthier, you could boil your chicken and make your broth. Of course, the total time would change, but I am sure it would be wonderful.
- 2 cans Great Northern Beans
- 1 32 oz. container of Chicken Broth
- 1 can of cream of chicken soup (optional) This will thicken the broth. My husband came up with this idea and I think it adds to the flavor.
- 1 jar Salsa Verde
- 1 Rotissere Chicken
- 1 bag of shredded cheese
- 1 tub of sour cream
- 1 bag of tortilla chips
- In a medium stock pot empty beans, broth, and salsa verde(cream of chicken optional) undrained. Then shred the chicken and add to the stockpot with the other ingredients. Salt and pepper to taste. Turn stove on med high and let soup heat up for about twenty minutes. Top with cheese, sour cream, and tortilla chips. It is truly that easy.
If you love a broth soup, this is the perfect recipe, and it is a quick and easy meal to prepare for my family. If you want to get creative, you could add corn, chili spices, or an avocado and make it your own.
What are some of your favorite soup recipes? I am always looking for something fast and delicious.
Another go-to soup my household loves is the Santa Fe Soup I shared a few weeks ago.