Chicken Tortilla Soup
3 chicken breasts, cooked and cubed
2 14.5-oz. cans chicken broth
1 15-oz. can black beans, undrained
1 15-oz. can Mexican-style chili beans
1 15.5-oz. can Mexican diced tomatoes
1 10-oz. can diced Ro-Tel tomatoes
1 c. salsa
1 4-oz. can chopped green chilies
1 11-oz. can Mexicorn
1 15.5-oz. can white hominy, drained
Combine all ingredients in large stock pot; cover and bring to a boil. Reduce heat to medium and simmer 20 minutes. Serve over tortilla chips and top with grated cheese.
*My changes: Instead of using canned chicken broth, I used the chicken stock from boiling the chicken breasts. It was more than 29 ounces, probably more like 3 quarts (96 ounces). I also added some water. Since I made it in my 8-quart stock pot, I would guess I made a total of 6 quarts of soup, including the chicken and veggies. It lasted for several days.
Since Billy doesn’t like chunks of tomatoes, I used my hand mixer to blend the larger can of tomatoes. I put the Ro-Tel in as it was, but will blend them next time, too.
I used a 6-oz. or larger can of green chilies, which turned out good.
Instead of Mexicorn, I used fiesta corn and drained it. It’s cheaper and has more corn in the can.
Tip: When boiling chicken, add some trimmings from onions, peppers, and celery to the water. As it cooks, it provides a good natural seasoning for the chicken and the stock. If you won’t be using the stock immediately, skim out the trimmings, let the stock cool, pour it into freezer bags, and store it for later.