Texas Thick & Spicy Tortilla Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 (13 ounce) can shredded cooked chicken breasts, - 98% fat free
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 jalapeno, seeds removed and diced (3-inch )
• 2 garlic cloves, diced
• 1 (14 1/2 ounce) can chicken broth
• 1 (10 ounce) can rotel
• 1 (14 ounce) can cream-style corn
• 1 (16 ounce) can refried beans, fat free
• 1 (10 ounce) can cheddar cheese soup
• 1 (1 1/4 ounce) package taco seasoning
• 8 corn tortillas, cut into small triangular wedges

Recipe

• 1 pour chicken broth into 6 quart stockpot.
• 2 drain water from chicken, break apart and add to the broth.
• 3 add 1/2 of the pkg of taco seasoning… save the rest for next time.
• 4 add 1/2 of the can of beans.
• 5 add 1/2 of the can of rotel.
• 6 add remaining ingredients except for the corn tortillas.
• 7 rinse cans with water and add to the pot .add additional water to your preference as it will boil down and thicken.
• 8 start on medium heat until reaching a low boil while continuously stirring. drop to a low heat and continue cooking for at least an hour, frequently stirring , tasting and monitoring consistency. add water to thin, more beans to thicken.
• 9 once to your liking, add the corn tortilla wedges and cook for another 15 minutes. if you add them too soon, they will dissolve.