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Halloween Soup

Here is an easy soup to make ahead and have ready for the kiddos!

Fiesta Chicken Soup

Makes 14 cups

6 corn tortillas

1 small onion, chopped

2 garlic cloves, minced

1 TB vegetable oil

1 (31 ounce) can refried beans

2 (14.5 ounce) cans petite diced tomatoes

1 can diced tomatoes with green chilis

1 (14 ounce) chicken broth

4 cups cooked, chopped chicken (I use Costco rotisserie)

2 TB fresh cilantro

1 (8 ounce) sour cream

Shredded cheddar cheese

Cut tortillas into thin strips and arrange on a single layer on a lightly greased baking sheet.

Bake at 350˚ for 10 minutes or until browned, stirring every 5 minutes.

Sauté chopped onion and minced garlic in hot vegetable oil in a Dutch oven over medium-high heat 5 minutes or until tender. Add refried beans and next four ingredients, stirring until smooth. Bring the mixture to a boil. Reduce the heat and simmer 15 minutes. Stir in chopped cilantro. Ladle into soup bowls and top with a dollop of sour cream, shredded cheese and tortilla strips.

Adapted from Southern Living

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