September 4, 2009

Chicken Tortilla Soup

Lindsay Walden
4 chicken breasts cooked and shredded (save 8 cups broth)
1 tablespoon Better Than Bouillon
Bear Creek Chicken Tortilla Soup
1 can drained and washed black beans
1 can diced tomatoes and jalapenos
½ bag frozen corn
Shredded cheese
Sour cream
Cook chicken and shred (save broth). Set aside. Whisk Bear Creek Tortilla Soup Mix into broth. Then add chicken back in. Add 1 can drained and washed black beans. Add tomato/jalapeno mixture. Cook one hour on low (simmer). Then 10-15 minutes before serving, add ½ bag frozen corn. Serve with grated cheese, sour cream, and chips.

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