Chicken Tortilla Soup

By Annie Anderson

Fridge Clean Out · Soup · Basic Not Boring · Stove

Ingredients

• 1–1½ lbs cooked chicken, shredded or chopped
• 1 can black beans, drained and rinsed
• 1–1½ cups corn (frozen or canned)
• 1 can Rotel (undrained)
• 1 (64 oz) bottle V8
• 1 cup green enchilada sauce
• 1–1½ tsp cumin
• Salt to taste
• For serving: rice or corn chips, avocado, cheese, sour cream

Directions

1. Dump everything except the toppings into a large pot or crock pot.
2. Bring to a boil on the stove, then simmer 25–40 minutes (or cook on low in the crock pot for a few hours).
3. Taste and adjust salt or cumin. Add a little water or more juice if you want it soupier.
4. Serve over rice or corn chips with avocado, cheese, and sour cream.

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