Chicken Taco Soup

One rotisserie chicken carcass.  Boil to make broth, and separate the remaining meat from the bones.  Add the meat back to the broth for soup. (substitute two quarts broth, and meat if you want it)

Two cans refried beans (substitute one of whole pinto or black beans if you wish)

One can diced tomatos and chiles.

One small can of diced green chiles.

One can cream-style corn

One can cream soup (chicken, mushroom, celery, whatever)

Crushed red peppers, chili powder, cayenne pepper, etc. to taste.

 

Mix all the above ingredients together and cook on medium heat for an hour or so, stirring occasionally.

 

Tear up some corn or flour tortillas, and deep fry them until stiff, or use commercial tortilla chips, or use dried out flour tortilla broken up into chip-sized pieces.  Put a small handful in each bowl.  Cover with soup and and some shredded cheese and sour cream as desired.  Makes enough for a meal and leftovers.

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