This recipe is my own variation of 10-can soup, with a spicy twist. It's perfect for a cold evening.

1 can cream of chicken soup
1 can red enchilada sauce
1 can chicken broth
1 can pinto beans
1 can black beans
1 can corn
1 can Rotel tomatoes
1 large can chicken
1 small can chopped green chiles

6 corn tortillas
oil for frying
avocado slices
grated cheddar cheese
sour cream

Pour all cans into a large saucepan, stir and heat. Meanwhile, heat a small amount of oil in a frying pan. Slice the corn tortillas into long thin strips. Fry until crisp. Drain, and set aside.

Garnish the soup with the tortilla strips, avocado slices, sour cream and/or grated cheese. Be careful! It is spicy. Serves 6.

About This Instructable


12 favorites


More by karenelisam: French Onion Soup Spicy Tortilla Soup Abstract Flower Canvas, or Artwork for and by Non-artists
Add instructable to: