Everyone has a favorite meal or drink that they look forward to indulge in each winter. Mine happens to be chicken tortilla soup. Even though it’s been close to 80 degrees lately, you can never be too prepared for the Texas weather to change its mood. This stuff is delicious and will warm you up on a cold day in no time.
This is my mom’s recipe. I never knew how to make it until recently when my boyfriend was in the mood for some soup. I called my mom up asking for the recipe, thinking it may require some effort since it’s so tasty. Surprisingly, it was extremely easy to make. All you have to do is throw in all of the ingredients, heat it up and VOILA, it’s ready. Needless to say my boyfriend chowed down, and I know it won’t be long before he asks me to make it again.
Here are the ingredients needed:
4 cans of 15 oz Healthy Choice Chicken Tortilla Soup
2 cans of 15 oz Pinto Beans (brand of your choice)
1 bag of Uncle Ben’s Ready Rice Spanish Style (90 second microwaveable rice)
2 8 oz cans of Rotel
1 Rotisserie Chicken (I like to buy mine from HEB)
1 bag of shredded cheese (I like to use HEB Mexican Blend Fancy Shredded Cheese)
1 bag of tortilla chips (optional)
*This amount makes a big batch. If you’re feeding less people you can cut the recipe in half.
Start by pouring the Healthy Choice Chicken Tortilla Soup into a large pot and bring it to a boil. Once boiling, pour in the pinto beans. After the rice is done in the microwave, add it to the pot. Next throw in the Rotel. Dice up the avocados and then add them to the mix. After getting all of your chicken off of the bone, cut it into small pieces and then place it in the pot. Note that there is already a little chicken in the tortilla soup mix. The tortilla soup mix already contains some tortilla strips, so add extra tortilla chips to your liking. The final step is to add as much cheese as you would like. Once all ingredients are added, stir it up and enjoy!