Last night I made a double batch of Chicken Tortilla Soup. We had some for supper tonight and I froze the rest in single serving containers so Jason can take them to work for lunch. It was so yummy I thoguht I would share the recipe with you. Here you go....
*4 or 5 cooked, boneless, skinless chicken breasts (you could even use 3-4 as I used about 5-6 for a double batch).
*3 cans (14 fluid ounces each) reduced sodium chicken broth
*2 cans (10 fluid ounces each) mild red or green chili enchilada sauce
*1 can (12 fluid ounces) evaporated milk
*1/2 onion chopped
*2 cups matchstick or shredded carrots
*1 cup uncooked long or medium grain rice
*1 1/2 teaspoons ground cumin
*2 cups frozen whole kernel corn, thawed
Cook over medium heat until rice, simmer and garnish with tortilla chips, sliced green onions and sour cream.
sounds yummy will have to try it.
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