This recipe was contributed by Ann Brown via Sarah McKenna.
Ann's told me that this is very much a "feel it out" recipe. The ratios of chicken broth to cheese are easy to modify so that the consistency of the soup is to your liking.
Easy-Cheesy Chicken Tortilla Soup
1 1/2 - 2 cups cooked chicken cubed
1 jar of black bean corn salsa
(Any brand will do, but I usually try to go for the more "homemade looking brands" . . . not Pace.)
1 lb. Velveeta, cubed
2 (15oz) cans of chicken broth
1 (15oz) can corn (drained) (or 1/2 bag frozen corn)
Stir broth, chicken, salsa and corn together. Simmer for 10 minutes. Add cubed Velveeta, stir and simmer until melted. Serve with chips and sour cream.
1 comment:
We made this last night and it was indeed quite yummy and INSANELY easy! (Even easier than our family's tortilla soup recipe, though not as yummy, but different in a cheesy way.) Last night we were extremely pleased with it (Logan didn't want me to make it b/c he saw the word "Velveeta."), but today I was a little disappointed that it didn't reheat as well. It was still pretty good, but it tasted a lot more Velveeta-y the second day, so next time I won't double it.
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