My Tortilla Soup
Chicken Tortilla Soup
Always make a mild soup, each diner can add 'heat' to their taste with garnish.
4 cans corn ~~15.25 ounces each Not creamed corn.
2 cups shredded or diced leftover chicken
2 cans kidney beans ~~ 15 ounce each
1 tablespoon olive oil
1 teaspoon or less chili powder (less is better for those that do not like lot of spice)
1/2 cup diced onion
4 cups chicken broth.
I can stewed tomatoes ~~14.5 ounce or
Jar Mild Salsa~~12 or 16 ounces depending on brand.
Cook onion in olive oil on medium heat in a heavy, at least one gallon size, pan or skillet until tender. Add rest of ingredients and bring to boil on medium heat then turn down and slow simmer for 20 minutes.
Serve in bowls with
Crisp corn tortilla strips
Other Garnishes folks like.
Cheese, your favorite with this. I like Cheddar others like Colby jack.
Additional 'different heat', Salsa. For each person's taste.
Bread can be served with this also.