Chicken Tortilla Soup - Tortilla Free |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is for a good chicken tortilla soup, but without the tortillas. I was trying to figure out what to do with some leftover chicken one day and came up with this. It has less calories that some soups that require heavier creams and cheese. I added some cheese to mine, I find the 2% velveeta works the best and you really dont need to use much to get the cheesiness. Ingredients:
3 cups chicken broth |
2 chicken breasts |
8 ounces corn |
8 ounces pinto beans |
8 ounces diced tomatoes with green chilies |
1/2 cup milk |
1 1/4 ounces taco seasoning |
1/2 cup velveeta reduced fat cheese product |
Directions:
1. Boil Chicken. After Chicken is fully cooked drain water. Add Chicken, Pinto Beans, Corn and Diced Tomatoes with Chilis to about 3 cups of beef broth. Then add enough water to cover all the ingredients add less for a more chunky soup. Then add milk. Then add taco seasoning. Heat to boil and let simmer for 15-20 minutes.
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