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Chicken Tortilla Soup
1 roasted deli chicken
3 cans pinto, kidney or black beans (undrained)
1 can Ro*Tel tomatoes
2 cans whole kernel corn (undrained) or 1 small bag frozen corn
1 (8 ounce) container fresh salsa
1 medium can refried beans
Put chicken in stock pot, cover with water plus a couple inches. Simmer until the chicken falls apart.
Strain meat/bones and return broth to stock pot.
Bone chicken; shred or chop meat and return to broth.
Add remaining ingredients, and simmer together a couple of hours.
Serve over tortilla chips, then sprinkle with shredded cheese and a dollop of sour cream.
Deli Chicken Recipes