This is a very slight variation on a delicious soup recipe my sister in law Jana sent to me years ago. I like mine a little creamier, hence the evaporated milk - if you don't want to add that (or don't have it on hand), simply add one cup of milk instead. Just a warning, if you aren't crazy about spicy, be sure and buy the mild Rotel. You could easily make this vegetarian by using vegetable broth instead of chicken broth and black beans and corn instead of chicken.
Chicken Tortilla Soup
Ingredients
1 Can of Rotel (you can also use diced tomatoes plus a can of green chiles)
1 small onion, minced
a handful of fresh cilantro
2 cloves garlic
1 small onion, minced
a handful of fresh cilantro
2 cloves garlic
1TBS Cumin
1/3 cup cornstarch
2 cans chicken broth/stock
1 can cream of chicken soup (I use the aldi 98% fat free)
1 can evaporated milk (OR 1 cup milk)
1-2 cups diced, cooked chicken
lime wedges, cheese, sour cream and tortilla chips1-2 cups diced, cooked chicken
Blend tomatoes through cumin in a blender or food processor (will taste like salsa, yum!), pour into a large pot and bring to a boil. While that is simmering, dissolve corn starch into room temp chicken broth. Add all remaining ingredients to the tomato mixture, stirring well to combine. Let simmer for about 30 min and serve with tortilla chips, sour cream, a lime wedge and cheese!
What inspiring recipes do you have to share with us this Monday?
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