It is a cold and snowy day....let me correct that.....a cold and snowy WEEK here in Oklahoma. When it is snowing, I seem to get the urge to cook and bake, to create warmth and feel all "homey"; to "nest" per se.
Today is no different.
A soup, stew, or chili always sounds good. It just gives you warm fuzzies. So, today, I was thinking how good chicken tortilla soup sounded and I decided to see if the pantry had enough ingredients to make some, or a reasonable facsimile of, and I'll be darned if I didn't find everything I needed. A well-stocked pantry is a great thing not to be underestimated!
What I came up with is a Chicken Tortilla Soup that is the quickest and easiest, and quite a tasty soup if I do say so myself. This soup can be finished in 20 minutes from the opening of the first can to the finished product and what a nice, warm dinner it is to come home to after fighting the elements outside.
Here is what you will need:
2 cans cream of chicken condensed soup
1 can diced tomatoes and green chilies (such as Rotel)
1 can chopped green chilies
1/2 can whole kernel corn
1 13 oz. can chicken breast, including broth(or you can use leftover shredded rotisserie chicken)
1/8 lb. processed cheese spread (such as Velveeta), cubed
1/2 C. chopped yellow onion OR minced dried onion
1 C. milk
3/4 t. powdered garlic
1/2 t. cumin
1/2 t. chili powder
1/4 t. dried rosemary
1/4 t. chipoltle pepper powder (optional)
Here is the easy part....dump it all in a large saucepan, stir it together and simmer for about 20 minutes.
Yep, it's that easy.
Put a few broken tortilla chips in a bowl and ladle the soup over the top then garnish with a dollop of sour cream, chopped cilantro and a little sliced avocado on top. Sprinkle a little grated cheddar on top if you like.
Now you have a rich and creamy soup that is perfect for snow days, or any time of year for that matter! Wouldn't it be nice to make it today?
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