Tortilla Chicken Bean Soup
Tasty toppings jazz up this no-fuss soup that has Mexican flair. The recipe for this sure-to-please soup was given to me by a friend. I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe. —Michelle Larson, Greentown, Indiana
Reviews
Soup season is upon us! This one is so easy, uses pantry staple items and is delicious! Will put this in our soup rotation!
Quick to prepare, great favor. I added more chicken and used medium salsa. Family loved it.
Pretty easy, quick and tastes fine. Served it with Buttery Corn Bread
This soup was really yummy and easy to make. Even my kids liked it and that says a lot for a soup!
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Very good and easy. I added more salsa and a little garlic salt for extra flavor, but otherwise it was really good.
I liked the soup but my honey RAVED about it. It freezes fabulously, and is hearty, and filling. I have even thawed some out and added left-over taco meat, spanish rice left-overs, and a bit more corn and beans to use up what I had, and stretch the soup even further.
Easy and delicious! To keep it gluten-free, instead of adding canned soup, add 1/4 cup uncooked rice and extra water— it turned out great. (Just needs extra cooking time until rice is done—20-30 min). I also seasoned with a taco seasoning packet.
This soup is fast and delicious .I added chicken broth with s cup of cooked rice instead of the chicken and rice soup. Instead of cumin I added a package of taco seasoning. I added cheese when served and served it with mexican cornbread. I will definitly make this again.
The whole family Loved this dish, so easy to make and goes great with corn bread.