This is her recipe and it has become one of my family's favorites... especially for my step-son, Jackson. He LOVES soup... especially chicken tortilla soup.
Now, usually I hold off on making soups, casseroles or comfort foods until the temperature drops and the weather is more Fall like. But there is only one problem... I live in Dallas, Texas and around here, you never know what the weather is going to do from one year to the next. I mean really, I've worn shorts on Christmas Day before. So, rather then let weather dictate my cooking regimen, I decided to make Amy's Chicken Tortilla Soup last night (even though it was eighty something degrees outside)... and Jackson was happy I did!
I usually serve cheese quesadilla's on the side... they're great for dipping.
2 10 oz. cans chunk white chicken... or you could use the meat from a whole rotisserie chicken from the grocery like I often do.
3 cans chicken broth
1 can cream of chicken
1 can Rotel Original
1 can diced tomatoes
1 can black beans, drained and rinsed
1 can corn, drained... I omit the corn, sadly JB is not a corn lover.
Shredded Mexican cheese
*Other optional toppings... Sour cream, avocado, cilantro, etc.
~Combine all ingredients, except the chips, cheese and other toppings in a pot.
~Bring to a boil and simmer 10 to 15 minutes.
~Serve with chips, cheese and other desired toppings.