I love this Chicken Tortilla Soup and hope you will too. It freezes really well too. Check it out.
1 can (10 oz) enchilada sauce
1 can (10 oz) corn
1 can (10 oz) diced tomatoes (I used no salt added), with juice
1 can (10 oz) dark red kidney beans, drained
1 can (4 oz) diced green chiles
2 tbsp lime juice
950 g boneless, skinless chicken breasts
1/2 dry ranch packet (I used homemade)
1 bunch cilantro, chopped
100 g diced onion
1/2 tbsp minced garlic
1/2 tbsp olive oil
4 chicken bouillon cubes
1 tsp cumin
1 tsp chili powder
1 c salsa (I used World Table Salsa Verde)
water (to desired consistency; I used about 2 cups)
7 servings. 31c, 6f, 32p
Add olive oil, bouillon cubes, garlic and onion to the bottom of a soup pot. Brown until onions are translucent, stirring regularly. Add everything else. Cook until chicken is done. Remove and shred, then return to soup. Portion out into 7 containers.
Can be garnished with tortilla chips, shredded cheese, guacamole, or sour cream, just be sure to log those additions.