Well, we had a blast of sticky hot days with monsoon-like rain and now we’re headed to Labor Day with cooler temps ahead ~ just in time for the office pot-luck today!
With the a/c roaring at the office, something warm and spicy sounded good to me so this is what I’m bringing.
If you’re a fan of southwestern flavor, of chicken and of soup, then this is a recipe for you. It’s super easy to make and only requires chicken + the following 7 ingredients.
Ready?
only 8 ingredients! These 7 + Chicken – that’s it!
The ingredients are shown above but here’s the list for easy shopping:
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1 (14.5 oz.) can petite diced tomatoes, drained
- 1 (15.25 oz.) can sweet corn, drained
- 1 (10.75 oz.) can cream of chicken soup
- 1 (10 oz.) can green enchilada sauce
- 2 cups or 1 (14 oz.) can chicken broth
- 1 packet taco seasoning
- 2 cups shredded chicken (I used rotisserie chicken but you could use canned.)
*if you are watching your sodium this may not be for you
Directions:
- Mix all ingredients together in a large sauce pot on the stove or crock-pot (slow cooker).
- Heat until warm, stirring occasionally.
- On the stove this will be ready to serve in ~15 minutes; in a crock-pot you should allow 1 hour. (I prep in my office, plug it in, and share an hour later – happy times!)
- Serve with your favorite toppings: strips of soft tortillas, shredded cheese, sour cream, cheese, tortilla chips, onions etc.
Chicken Tortilla Soup — yummy! An Emjayandthem (C) photo
Like chili, this soup is even better the next day and it’s perfect for college football which starts … this weekend :).
Happy cooking!
