Chicken Tortilla Soup

I can't tell you how many recipes I've pinned for chicken tortilla soup. Many. But I've never made any. Then I saw this recipe on Ashley's blog, Rainstorms and Love Notes. It was so easy! And contained all the stuff I like! I knew it was the perfect choice for Secret Recipe Club this month. Ashley's version is for the crock pot, but I adapted it for the stove top. My crock pot is so hot that I can't leave it alone for more than 4 hours, which makes the point of the crock pot almost irrelevant, but anyway...

I loved making this AND eating it - it was SO quick and easy and SO delicious. And to say it was a hit with my family is a gigantic understatement. There was nearly a fist fight when determining who would take the one serving left for lunch the next day.

You should check out all of Ashley's great recipes, and the adorable story of how she met her husband. Swoon. And then you should make this soup. Even if it is 75 degrees today.

Get more inspiration at Totally Talented, Create Link Inspire, Clever Chicks, Tasty Tuesday.

Chicken Tortilla Soup

1 cup medium salsa (I used my homemade salsa)
2 cups cooked, shredded chicken
2 cans cream of chicken soup
1 can corn, drained
1 can black beans, drained and rinsed
1 1/2 soup cans water
1 1/2 tsp. cumin
1 cup shredded cheddar or Mexican blend cheese
2 whole wheat or flour tortillas
1/4 cup chopped cilantro
Sour cream, chopped tomatoes, diced avocados, for topping (or your favorite fixins!)

In a dutch oven, whisk together the salsa, cream of chicken soup and water. Add the black beans, corn, chicken and cumin. Cook over medium heat until soup comes to a simmer, stirring occasionally.

Meanwhile, cut tortillas into strips. When soup is hot, add tortilla strips, cheese and cilantro and stir well until cheese is melted. Top with sour cream, tomatoes, avocados and crushed tortilla chips, if you like. Serves 6.

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