Serves 11 (1 cup each).
All you need:
3 cloves garlic, minced
1 small onion, chopped
1 tbsp Hy-Vee canola oil
4 (14.5 ounce each) cans Hy-Vee reduced-sodium chicken broth
2 cups cooked, shredded chicken breast
1 (15.5 ounce) can Hy-Vee whole kernel corn, drained
1 (15 ounce) can Hy-Vee black beans, rinsed and drained
1 (14.5 ounce) can Hy-Vee diced tomatoes with green chilies, drained
1 (1.25 ounce) package Hy-Vee taco seasoning mix
1 (1 ounce) package ranch seasoning mix
6 Hy-Vee corn tortillas
Hy-Vee salt, to taste
Hy-Vee shredded cheddar cheese, optional
All you do:
In a large stock pot, sauté garlic and onion in oil 5 to 7 minutes or until tender.
Add broth, shredded chicken, corn, beans, tomatoes and seasoning packets. Bring to boil, stirring frequently. Reduce heat, cover, and simmer for one hour.
Meanwhile, cut corn tortillas into 1/4-inch strips. Place on large baking sheet and spray with cooking spray and sprinkle with salt to taste. Bake in 400-degree oven for about 8 to 10 minutes or until golden brown and crisp.
Serve soup with tortilla strips and cheese, if desired.
Hey harrysexmagick here's another soup recipe to try for your soup Sunday's.