This recipe has been a favorite of ours for several years and I’ve made it quite a few times recently with all this cold weather we’ve been having! One of the best things about this soup is that you can make the entire recipe with ingredients from your food storage! I usually make this in my slow cooker, but if you can also make it on the stove in about 20-30 minutes if you need a quick meal.
Chicken Tortilla Soup
- 3 cans cream of chicken soup
- 3 cans chicken broth
- 1 cup salsa
- 1 tsp chili powder
- 3-4 TBSP chopped dried onion (you can use half of a medium onion instead)
- 2 cans chicken (You could also use 2-3 cooked shredded chicken breasts or a rotisserie chicken. I never liked canned chicken until I tried the kind from Costco-I love it and it’s the only kind I will use in place of fresh chicken!)
- 1 can black beans (drained and rinsed)
- 1 can corn (drained)
In a large saucepan, saute the onion in a little bit of the chicken broth for about 3-4 minutes on medium heat. Add the rest of the chicken broth and all of the cream of chicken soup. Mix well and heat to boiling. At this point, you can put the mixture in the crockpot and add all of the other ingredients, cooking on low for about 3-4 hours. If you would like to continue with the stove top method, just add all of the other ingredients in a large pan and simmer for about 20 minutes.
Serve with shredded cheese, sour cream, tortilla strips, avocado, tomatoes and/or anything else that sounds good! Enjoy!