January is the perfect time for a pot of tortilla soup! My friend Rachel gave me this recipe after I devoured admired a pot of it at her house. And it’s so easy to make!
You will need:
- Black beans, 2 cans (I used some I’d previously cooked from dry in the crock pot)
- Corn, 1 can
- Diced tomatoes, 1 can
- Rotel, 1 can (the South’s gift to the world, along with Moon Pies and cornbread)
- Three chicken breasts, boiled and shredded
- Chicken broth (made from afore-mentioned chicken)
- 1 packet taco seasoning
- 1 packet Hidden Valley Ranch seasoning
- Shredded cheese — cheddar, colby, jack or some combination thereof
- Fritos
Easiest directions ever:
- Boil the chicken in plenty of water till it’s cooked through
- Shred the chicken and set aside the resulting broth
- Stir together beans, corn, tomatoes, Rotel, spices and chicken in a pot
- Add in chicken broth till it’s as soupy as you like it
- Simmer for at least 30 minutes, then serve with Fritos and cheese on top
You can play with these ingredients at will. It’s not exact at all! Like more beans? More corn? Run with it. Also easy to make with bags of frozen veggies if you’re making a bigger pot. Speaking of which, this soup freezes beautifully. I make gigantic batches and freeze supper-sized portions for easy weeknight meals. Also great with cornbread!
One Particular Kitchen 
I am going to have to try it this way. I make the same soup except I use hamburger instead of chicken and call it Taco Soup.
I think I’m gonna have to make that this week! Sounds delicious!
I made it this week sans chicken, but added some frozen chicken broth I had from earlier. Fabulous as just a veggie soup too!
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Followed this link back from your recent RO*TEL post. I LOVE this recipe. I have made it countless times since you posted it. I have to keep myself from making it *every.week* so we don’t burn out on it.