Chicken Tortilla Soup

Posted & Created by Lori:

This soup was created many years ago as I was preparing for Wednesday night meals for our church family. Using a huge roaster pan, I just began dumping cans of soup, tomatoes, beans, broth, tomatoes and green chilis - plus the chicken - into it until the mixture "looked about right". Since that time I've made it countless times and had numerous requests for the recipe. Most people are really surprised that it's so simple to make. I serve this soup with Garlic Cheese Biscuits. (I use the Bisquick recipe (on the outside of the box) except I use more milk than is called for.)

CHICKEN TORTILLA SOUP
(This is a 3cherrycokes' original recipe)

2 1/2 lbs. boneless, skinless chicken breasts (cooked and chopped or shredded)
2 family-sized cans cream of chicken soup (*see note below)
1 or 2 cans chicken broth (*see note below)
1 can tomatoes and green chilis (ex. Rotel or other brand)
1 can ranch beans (Ranch Style or other brand)
1 can evaporated milk
1 cup cheddar cheese, shredded
1 tsp. cumin
8 corn tortillas, torn into pieces
1/2 cup sour cream, optional

Place all ingredients, except tortillas and sour cream, into large stock pot or crock pot. Heat thouroughly. Before serving, add tortillas and sour cream. (Sour cream would be pretty as a garnish on top, then put a little bit of cheddar cheese.)

Basically, it's still the same as from it's beginning (except I added the evaporated milk a few years ago to make it extra creamy and the cumin for extra flavor)...just dump everything together and the flavors do all of the work! (*NOTE: These ingredients are for a very large crock pot size (6 quart); you may need less of the cream of chicken soup and broth for your crock pot and for your desired preferences of thickness.) It's still a great recipe for large groups. Just pull out your roaster pan and double or triple.

**Tip - Do you use frozen chicken breasts? Frozen chicken is much cheaper than fresh chicken and can be great to keep on hand for quick and easy meals. You can still boil the chicken, chop or shred it, then freeze it to use later on...such as in Chicken Tortilla Soup!
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