The BEST Chicken Tortilla Soup EVER
I cannot take credit for this recipe, it is from my dear cousin Jana. We had it at her house one weekend and fell in love with it, especially my daughter, I thought she was going to make herself sick eating it! So of course I had to get the recipe.
What a perfect occasion to use my new Sur La Table cast enamel pot (7 qt maroon) - GORGEOUS! And it cooked like a dream - heavy! but totally cool.
Here are all of my canned ingredients lined up, ready to go into the pot.
I "cheated" and used store bought roasted chickens (two of them since we like a lot of chicken in the soup).
This was the chicken after it had been defiled. It's a messy job, but well worth it.
Here is the finished product cooking on the stove. YUMM.
And, as you can see, it was a hit with the family. Every drop of the left overs were eaten!
Here's the recipe ... try it out this week, I guarantee that you will love it!
2 Roasted Chickens, remove skin and shred chicken by hand
2 Lrg Cartons Chicken Stock or Broth
2 cans Green Enchilada Sauce
2 cans diced Green Chillis
1 can of Rotel
1 can sliced carrots
1/2 can diced tomatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream style corn
1/2 can of whole kernal corn
Combine all canned ingredients and broth in a large stock pot on the stove, then whisk in the soups. When it has heated up, add the cooked chicken. Continue to cook until everything is mixed well and very warm.
Serve warm, with crushed tortilla chips on top along with cheese and sour cream if you so desire.