Time
prep 0:30
total 1:00
Ingredients
| 1 | whole chicken | | 1-1/2 cup | chopped onion | | 1 can (4 oz.) | chopped green chilis | | 1 can | diced Rotel tomatoes | | 1 pkg. | taco seasoning | | 1 pkg. (1 oz.) | buttermilk ranch dressing mix | | 1 can | whole kernel corn, drained | | 1 can | pinto beans, drained | | 1 can | cream of chicken soup | | 1 tsp. | chili powder | | 1/8 tsp. | cumin | | 1/2 cup | freshly chopped cilantro | | Corn tortillas, cut into strips | | Grated cheddar cheese |
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Instructions
Cook chicken in crock-pot or boil on stove until done. Discard skin and bones. Chop chicken; cover and set aside.
Add broth to a large pot, adding enough water to equal a gallon of liquid. Add remaining ingredients, except for chicken, tortillas, cheese and cilantro. Bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally. May need to add water during cooking time.
When soup is done, stir in the cooked chicken and fresh cilantro. Drop tortilla strips in each bowl of soup and top with grated cheese. Go sparingly on the tortillas, as they will soak up the juice quickly.
Author's Comments
This is a thick hearty soup and an avocado salad on the side would make a complete meal.
(I worked with this recipe until I got it perfected, so try to use the exact ingredients and measurements if possible.)
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