Introduction: Spicy Tortilla Soup
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
grated cheddar cheese
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.
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