It's no secret I love food, but it's also no secret that I am a horrible cook. Seriously. I burned noodles as I was boiling them!
If you're anything like me, this recipe is for you! It's easy, quick, and so simple that even I can make it! It's also a staple for the cold season with my parents and siblings that has seeped into the meal plans of my own family!
So, here is an amazing Chicken Tortilla Soup for a brisk fall night!
Here's what you'll need:
- 1 large box of chicken broth
- 2 cloves of garlic (minced fine or crushed)
- 1 can of sweet corn (drained)
- 1 can of black beans (drained)
- 4 cans of navy beans (drained)
- other beans (ex. Northern) get too mushy
- 1 can of rotten tomatoes (as spicy as you like them)
- 1 package of McCormick taco seasoning
- 1-2 large chicken breasts (diced very small)
- Small container of heavy cream
- Tortilla chips
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And here's what you do!:
- Cook the chicken with half of the chicken broth and half the pack of taco seasoning and the garlic on medium heat for about 20 minutes (light boil)
- Add all other ingredients aside from the heavy cream (if you want your soup to be thicker, add less broth)
- Cook on low for medium for 20 minutes, covered
- Stir occasionally
- Uncover and cook for an additional 10-15 minutes while stirring frequently (this will help thicken your soup)
- Stir in 1/2 cup of the heavy cream during the last 5 minutes of cooking
- Crunch tortilla chips on top and add cheese if you'd like! (I like to add sharp cheddar to also thicken it up a little bit!)
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