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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


  1. Put chicken in stock pot, cover with water plus a couple inches. Simmer until the chicken falls apart.
  2. Strain meat/bones and return broth to stock pot.
  3. Bone chicken; shred or chop meat and return to broth.
  4. Add remaining ingredients, and simmer together a couple of hours.
  5. Serve over tortilla chips, then sprinkle with shredded cheese and a dollop of sour cream.

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