Becoming a Cook: Chicken Tortilla Soup

This tastiness came from my friend Renae.  It's quick to make and happens to be gluten-free!  Happiness!

Chicken Tortilla Soup
2 cans chicken broth (14.5 oz)
1 can kidney beans (14.5 oz) (I didn't have any kidney beans, so I skipped it.  It still tasted great!)
1 can corn (14.5 oz)
1 cup salsa
1 can chicken or 2 shredded chicken breasts
1 cup instant rice (or 2 cups already cooked rice)

Combine everything but the rice in a stock pot.  Bring to a boil and simmer 5 minutes.  Add rice, take off heat, cover and let stand 5 minutes.  Serve with cheese, sour cream, and corn chips, if desired.  (I microwaved leftover rice and just added it at the end).

 What are some of your favorite recipes?  I love trying your suggestions!

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