Recipe: Creamy Chicken Tortilla Soup

My friend at work has been doing this slow carb / four hour body diet.  Now I am not going to speak to the diet, however I did decide to try a couple of the recipes from the PDF she sent me!  My favorites are the meatballs and the creamy chicken tortilla soup!!!  I’ve made a couple of minor changes to the soup, however the recipe is based on the Four Hour Body diet recipe.

INGREDIENTS:

• 6 cups of chicken broth
• 1 can of refried beans (fat free)
• 1 can of Rotel tomatoes
• 1 can of Fire Roasted tomatoes
• 1 can of black beans
• 1 can of Mexican or southwest corn (drained)
• 1 tsp hot sauce (omit if you don’t like any kick to your soup)
• Cajun seasoning (to taste)
• 1 rotisserie chicken chopped up, skin removed and bones removed

I doubled the recipe so yours won’t look like as much in a big pot.  The chickens were on sale for $3 … yes $3 crazy, right?  So I just couldn’t resist buying two.  Also this soup tastes fabulous if you freeze it and then let it defrost on your desk at work in the morning.  Who doesn’t like easy lunches?? Okay onto the cooking portion of this blog.

Bring the chicken broth to a boil and whisk with refried beans.  Add all the ingredients (except the chicken) and stir together.

Make sure the chicken is broken into bite size pieces. It makes the soup easier to eat.  Then add to the pot.

Heat thoroughly on stove for at least 5-10 minutes, which also allows the flavors to develop.

It will make 6-8 servings or 12-16 if you double the recipe like me.  Serve immediately or put in containers to freeze!!

It is super yummy!  The husband and I are big fans and it is very much a recipe made weekly at our house as of late.

Happy Cooking!

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