Nothing like a lil Chicken Tortilla Soup (for the soul) as the chill of Fall weather flows into Middle TN. And, this recipe is very easy but it’s best if you slow cook it a day ahead of when you plan to eat it.
Simmer for 3 hours, lowest heat on day-1, fridge overnight, simmer on lowest heat on day-2 until hot & ready to eat, but that’s just me. Serve with your favorite tortilla style chips, shredded cheese and sour cream.
Ingredients: (all ingredients can be added at the same time)
1 Whole Roasted Chicken (I get a whole roasted chicken from Publix.) Remove all the skin, pull/shred all the chicken and dump that into your soup pot.
1 14oz can Sweet Corn, drain liquid, add to pot
1 14oz can Black Beans, drain liquid, add …
2 4oz cans Diced Green Chilis, drain & add …
3/4 of a stick of original Philadelphia Cream Cheese (dice into small cubes)
2 14oz cans of Diced Tomatoes (not necessary to drain tomatoes) I use Cento brand if I can find them. Or, you can get the whole Cento tomatoes and rough cut/chop.
1 32oz container of regular Chicken Broth
2 packages of Taco Seasoning (regular/mild/hot,,, your call) I use Old El Paso – Mild.
Add a couple bottles of your favorite red wine, maybe a big spicy red zin, a warm fire on the patio and of course, some friends – and you’re ready!!!