Yes, so it is.
Well, this delicious and incredibly quick soup makes it feel like you should be celebrating something. Just a few simple ingredients come together for a rich, flavorful soup. The toppings make it fun. I especially love the inclusion of refried beans, which thicken the broth perfectly.
I was out of tortilla chips (HERESY! Especially when I knew I was making tortilla soup! I just sliced up some corn tortillas and baked them until they were crisp. Problem solved.)
32 ounces chicken stock
10 ounce can Rotel (tomatoes and diced green chilies)
15 ounce can diced tomatoes (for spicier soup substitute tomatoes with another can of Rotel)
15 ounce can refried beans
1 cup frozen corn
2 cups cooked, shredded chicken
Toppings: Tortilla chips, pico de gallo, shredded cheddar cheese, chopped cilantro, avocado cubes
1. In a large stockpot, combine the stock, Rotel, tomatoes and beans. Stir over medium-high heat, using a spoon to break up the beans.
2. When the soup comes to a simmer, add the corn and cook 5 minutes. Stir in the chicken and heat through.
3. Spoon soup into bowls and serve with toppings.
Serves 6 to 8
Recipe from Bake at 350 Goes Savory
Some spicy Tortilla Soup would go along quite well with Letters To Fiesta.
Hailing out of Manchester, LTF have their debut EP coming out this October.
I love all of the songs, with their dreamlike vibe, crystalline vocals and the eclectic way the electronic beats are used.
I’m especially taken with Tears Apart.
“It’s a story told, it left you shivering,
Like a fragile tear, bring you back to me,
Take my story home, in your arms I’m shattering,
Hold on tight my love, the sky is full.”
Upcoming tour dates:
October 9th – Nation Of Shop Keepers – Leeds
October 12th – Soup Kitchen – Manchester
October 16th – The Cluny – Newcastle
October 17th – Art House – Glasgow
October 24th – Noting Hill Arts Club – London