Becoming a Cook: Chicken Tortilla Soup
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!