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In keeping with the chicken theme for just a bit longer, I’d be amiss is I didn’t add this easy, fantastic soup that never fails to please…and feeds an army! (Can’t tell you how many times I’ve sent this recipe out to tasters!)
Southwest Chicken Tortilla Soup
4 Boneless skinless chicken breasts
3 (14 oz.) cans tomatoes with green chilies
1 (14 oz.) can diced tomatoes
1 (30 oz.) can corn or hominy
1 (16 oz.) can pinto beans
1 (15 oz.) can dark red kidney beans
1 Envelope taco seasoning mix
1 Envelope ranch dressing mix
Shredded Monterey Jack Cheese
Boil the chicken in enough water to cover in a large pot until cooked through. (Don’t worry you can’t over cook these.) Drain the chicken and reserve 4 cups of broth (YES, you just made your own homemade broth, yay!). Cool the chicken slightly and shred (using forks in both hands, pull meat apart).
In the pot, combine the chicken, reserved broth, tomatoes with chilies, tomatoes, corn/hominy, beans and both envelopes of mixes. Bring to a boil and reduce heat. Simmer for 30 minutes.
Ladle soup into bowl. Sprinkle with crushed tortilla chips and shredded cheese.
~Recipe courtesy of Vera Bradley, Cooking with Friends~