CHICKEN TORTILLA SOUP


  • 2 (15 oz) cans whole kernel corn, drained
  • 6 cups chicken broth
  • 3 cups shredded chicken
  • 2 (15 oz) can black beans, drained
  • 2 (10 oz) can diced tomatoes with green chile peppers
  • 2 teaspoons taco seasoning

Cooking Directions:
* if chicken is uncooked, cook in taco seasoning. If already cooked, that's OK - this is a great recipe for leftover rotisserie chicken!
* mix all ingredients together in a bowl.

Freezing Directions:
* Pour soup into gallon freezer bags and freeze flat so that it's easier to store once frozen. Flat bags stack easily and save freezer space.

Reheating Directions:
* Thaw in fridge overnight, or on counter all day.
* Put in a large pot and simmer for 15 minutes, until warmed through
*Serve warm with tortilla chips, shredded cheddar cheese and sour cream.

* serves 10

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