I have given this recipe on my blog before, but will repeat it because it is, well, SO STINKIN' GOOD!
TACO SOUP/CHICKEN TORTILLA SOUP
2 cans chicken breast
1 can yellow corn
1 can ranch style beans
1 can chick peas (drained)
1 can black beans (drained AND rinsed)
1 can rotel
1 can diced tomatoes
2 cans chicken broth
salt and pepper to taste
garlic powder to taste
cumin to taste
that's it!
Dump in all the cans, no particular order and stir in spices. Stir and heat until boiling, let boil three to five minutes. Turn down heat and let simmer a good 20 minutes. This soup is so easy and people will think you slaved over it! I serve it with a dollop of sour cream, a sprinkle of cheddar cheese (it melts into the soup and makes your taste buds SCREAM!) And a lime twist for garnish.
The great thing about this recipe is that you can make it yours! If you like corn, add more than one can. If you like zucchini or squash, put some in! It will take anything. If you do not like black beans, add another can of pinto or kidney beans. Whatever you like, it will take and be great!
This soup goes great with a large chunk o' corn bread!
Jenn's Cornbread
2 boxes jiffy
1 cup of sugar
I follow directions on box except you will add sugar during mixing. Pour mixture into greased and floured square baking dish. Bake according to directions on box. EXCEPT! I bake mine a little "OVER". Know what I mean? We like it a little browner on top. This is like cornbread cake! It is so yummy that Ira will eat the whole thing in one meal! Ouila y'all!
2 comments:
wasn't exactly a happy time for us but happy times lie ahead! :)
Take that cornbread, put it in a bowl, heat it up, sprinkle some MORE sugar on it, pour some milk over it, and you got some good breakfast, sistah!
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