Soup for the Soul

I have to admit that I'm not really a soup person. I rarely choose to order soup off a restaurant menu, let alone take the time to make it. While I'm being honest, I also do not like stew! There is nothing appetizing to me about chunks of overly cooked veggies and tough meat in one concoction. But back to soup: I was given this recipe for Chicken Tortilla Soup by a coworker. His wife made it for him to bring into the office and share. I was instantly hooked, which is a good thing because Andy loves soup. At least I have two soup recipes that I can cook for him now - This and Dad's chili.

CHICKEN TORTILLA SOUP

2 cans Ranch Style Beans (I only use 3 if doubling the recipe)

2 cans Mexican Corn 

1 can Rotel Tomatoes

1 can Cream of Celery Soup

1 can Chicken Broth

3 Chicken Breasts

Shredded Mexican Cheese

Lime Tortilla Chips

In a crock-pot, pour the can of chicken broth and the chicken breasts. Cook on high until chicken is cooked, about an hour. Shred chicken and add back to the broth in the crock-pot  Add the remaining canned ingredients and stir. Cook until heated. Serve in bowl topped with shredded cheese and tortilla chips.

This recipe is very easy. The most time consuming part is opening all the cans. The most important part is the LIME tortilla chips. The lime gives the soup a little boost that is so so good. Enjoy!

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