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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