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.
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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