Some might say that summer is the wrong season for soup–but I disagree! With all the fresh produce readily available I think it’s the perfect time, especially if it’s a rainy night like tonight. This is a great dish to assemble in your crock pot before you go to work in the morning. My version is super easy and delicious–and of course, Mancub approved.
Chicken Tortilla Soup
1 bag pre-cooked fajita chicken strips
1 onion, sliced
1 red pepper, sliced
4 cloves garlic, minced
1 box chicken broth (any kind is fine, but there’s a special “chicken tortilla soup flavored broth” that is soooo good
1 Habanero pepper, diced (optional) or you can swap this out with a jalapeno. Still deliciouso!
1 can Ro-tel
2 cans black beans (or you can use pinto or kidney if you prefer)
1 can corn
1 can sliced black olives (optional)
1 bag sharp cheddar cheese
1 container sour cream
1 bag your favorite tortilla chips
Add oil to a hot skillet. Next, add the chicken, vegetables, beans and garlic. Cook a few minutes until tender. Next, add the chicken broth and Rotel. Heat to boiling, then turn down to low heat.
To serve, pour in individual bowls and top with cheddar cheese, tortilla chips and sour cream.
2 thoughts on “Chicken Tortilla Soup”
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