NOMS for the Frozen: All Day Chicken Tortilla Soup

Sunday it was freezing in Dentonia. It was one of those days when you want to snuggle up with a down comforter and a book, with the dim sunlight streaming through the windows, and wrap yourself around a big bowl of soup. So, that’s totally what I did. Plus Netflix movies and fluffy socks. I made a GINORMOUS pot of soup first thing in the morning (which was actually like 11am because I didn’t wake up until 10) and just let it sit on a warm stove all day, grabbing a bowl every time I got hungry again. It was glorious. And just about the easiest thing ever. So here you go friends, I’m sharing my secret to an almost perfect day…

All Day Chicken Tortilla Soup

The name is totally a misnomer because it really only takes 20 minutes to make, you just get to eat it all day (and for those who may wonder, in a hefty 14oz bowl, there’s only 190 calories. You’re welcome.)

Stuff You Need:

  • 60oz Chicken Stock
    • Or Better Than Bullion (chicken flavor) 6-8 tsp + 60 oz Water (I just use the can from the kidney beans, and fill it up 4 times)
  • 15oz Black Beans
  • 15oz Light Red Kidney Beans
  • 14.5oz Corn
  • 1 can of Rotel (original)
  • 1 can or jar of Diced Tomatoes
  • 4oz Chopped Roasted Mild Green Chiles (I like to use Hatch Brand)
  • 2 – 10oz cans Chunk White Chicken Breast
  • 1 tsp Ground Cumin
  • Queso Fresco or Shredded Sharp Cheddar
  • Tortilla Chips
  • Fresh squeezed lime juice
  • A big pot, like a stock pot or dutch oven
  • A colander

What To Do:

  1. Open the cans of chicken, black beans, kidney beans and corn and dump into the colander – rinse and set in the sink to drain for a minute
  2. Add your chicken stock OR your water to the pot
  3. Turn the burner onto medium heat [if using Better Than Bullion, add it now, and stir well]
  4. Add the contents of the colander (chicken, beans, corn)
  5. Add the Rotel, the tomatoes, and the green chile
  6. Add the cumin, and stir
  7. Heat to a simmer, and simmer 10-15 minutes
  8. Reduce heat to low, and cover

That’s it. Serve when you’re ready!! Stir in a spoonful of lime juice, then top with crushed Tortilla chips and crumbles of Queso Fresco, or shreds of Sharp Cheddar. Ooo!! And cilantro would be good too, I just didn’t have any =D

Movies + Books + Benjamin + down comforter + four bowls of soup = Happy happy happy!!!

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4 Responses to NOMS for the Frozen: All Day Chicken Tortilla Soup

  1. That sounds like a lot of work. Have you ever taken a spin at the Rotel.com site? I keep hoping I will hit three cans of Rotel straight across, and get the recipe for plain ol’ Rotel Soup.

    • JamieRene says:

      The hardest part is opening all the cans, after that it’s easy sneezy =D And Ha!! Rotel soup!! I had no idea there was a Rotel.com site – I have to check out this madness!! Thanks so much for stopping by!!

    • JamieRene says:

      You should make it Jells!! It so super easy, and you only have to pay attention, like, twice. And it tastes like you put way more effort into it. You could totally psych your hubs out, and be all, “Yeah I totally prepared and roasted a chicken, then shredded the meat, and used the bones to make stock from scratch…and this cumin?? Hand-ground sir!! HAND GROUND!!”

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