Tuesday, October 5, 2010
Chicken Tortilla Soup
1 28-oz. can chopped tomatoes, undrained
1 can pinto beans, drained and rinsed
1 can northern beans, drained and rinsed
2 cans chicken broth
1 can diced green chilies, undrained
1 can hominy, drained
1/2 pkg. large pkg. frozen corn (optional)
1 pkgs. taco seasoning (or a package of chili seasoning)
1 pkg. Ranch-style salad dressing mix
1 5.5-oz. can spicy V08 juice (optional)
Mix all ingredients together and simmer for 30 minutes or heat on low in crock pot. Enjoy!! P.S. This freezes very well.
Condiments: Serve with tortilla chips, grated cheese, sour cream, chopped green onions. I like to serve it with corn bread.
Notes: Made this 3/27/11. Didn't have taco seasoning so used a packet of "Hot" Chili Seasoning. Oh mama ... it turned out so good! I may not go back to taco seasoning ever again.
Oct. 14, 2012: made this today. I left out the corn and the pinto beans. I used a container of chicken I had previously baked, cut up and froze. This is going to make a nice Sunday afternoon lunch and provide me with a hearty lunch once or twice this week. I may even have enough leftover to freeze for dinner another night.
January 2017: I've learned to add cumin to this soup. It increase the flavor so much that it should not be left out. Also, squeeze lime into soup right as you serve it. So fresh an yummy.