Friday, November 1, 2013

Chicken Tortilla Soup

It's officially soup weather and I have a whole list of new soups I want to try this season.  I made up this recipe and it was delicious!!  My whole family loved it and I'm definitely adding this to my soup staples each season.  It's really simple to throw together and it's great leftover.  Win, win for you :)

 Here's what you'll need:
{recipe makes 6 quarts}
2 T chili powder
2 T taco seasoning
salt & pepper
2 cans of chicken
4 bell peppers
1 c frozen corn
1/2 c white rice - I used half a pouch of the boil in the bag variety
64oz V8
2 c water
1 jar mild salsa
1 can black beans

tortilla chips
shredded cheddar cheese
diced avacado
diced jalapenos

Great sides to pair with this soup:
chips and salsa
chips and queso

Drain and shred cans of chicken.  Add in dry ingredients and then dump in all of the other cans.   I pour one cup of water in the V8 container, shake and then dump into my soup and do the same with the salsa jar and the other cup of water.  Wash and chop your rainbow of peppers.
 Stir until mixed well and let cook on low heat for at least one hour.  Be sure to check in occasionally and stir things up.
 After cooking for 2 hours:

 Put out all of the soup toppings for your guests to add to their bowls of soup.



  1. Mmm... I love chicken tortilla soup! This looks like a pretty good version!

  2. Yeah for visiting last week's Friday Flash Blog on The Jenny Evolution. I'm setting this up to pin right now :-) Thanks for sharing!

    Jennifer @ The Jenny Evolution


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