If you’ve seen my Easy Enchilada Casserole post, you know that I’m pretty much in LOVE with the rotisserie chickens from Sam’s Club. My kids like them so much that they hang out around me when I’m pulling the meat off of the carcass, like little puppies begging for scraps.
I have to admit…I do a LOT of tasting, too. You know…a little quality control?
So, with one rotisserie chicken, you can pretty much make 2 whole meals that will serve at least 4 people with some decent leftovers. How do I know? It’s what we had for dinner this week! Doesn’t get any more real than that, folks!
The best part about this recipe is that it gets its name from the ingredients…they all come from cans! You can swap out dry beans that you’ve cooked for the canned ones, or even salsa for the canned tomatoes. It’s whatever you want to make it!
Yes I Can! Tortilla Soup
1-2 TB Extra Virgin Olive Oil
1/2 medium onion, diced
2 cloves garlic, minced
1/2-3/4 lb. cooked, shredded chicken (I use a rotisserie chicken a lot!)
1 small can of beans (we prefer black)
1 small can of diced tomatoes, plain or with chiles
1 small can of corn (or you could add an additional can of beans, like pinto)
2 cups of chicken broth (or more, depending on desired soupiness)
1 recipe All Purpose Mexican Seasoning (or packet of taco seasoning)
Garnish- tortilla chips, shredded cheese, salsa, pickled jalapenos, sour cream, etc.
1. Heat olive oil in a large stock pot on medium.
2. Add onions and cook until they are translucent, about 10 minutes>
3. Add garlic and seasoning and cook an additional minute.
4. Add remaining ingredients and increase heat to bring to a simmer, cooking until all ingredients are heated through.
5. Ladle soup into bowls and garnish.
SLOW COOKER OPTION
Do steps 1-3 in a skillet or shallow pan and then add all ingredients to your slow cooker. Leave on low heat for 2-3 hours.
As always, please make sure your ingredients are safe for your particular food allergy needs.