Tortilla Chili Soup

How’s this for lazy?  Instead of writing a real post, I’m going to post the recipe of the dinner I made tonight – and I didn’t even take a photo!

Tonight for dinner, I whipped up this soup.  It was originally going to be a chicken tortilla type soup, but I didn’t want to cook any chicken, so it kinda moved into a tortilla, chicken noodle soup, chili type of thing, but it was really yummy.  This is so I remember what I did and can make it again. 🙂

1 tbs olive oil
1 onion, chopped
1 tsp minced garlic
2 celery stocks, chopped
2 mini sweet peppers
4 carrots, chopped
5 fingerling potatoes, chopped
1 can rotell tomatoes
1 can cream of chicken soup
3 cans water
1 can black beans
1 tsp chili powder
1/2 tsp cumin

  1. Heat oil, saute onion, garlic, celery and peppers until onions are translucent.
  2. Add tomatoes, soup and water.
  3. Bring to a boil, add carrots, potatoes, beans, chili powder and cumin.
  4. Reduce heat.  Cook until carrots and potatoes are tender.  Stir occasionally and add more water if needed.

Serve with sour cream, shredded cheese and most importantly tortilla chips.  We used Guac chips and it was super yummy.  I also tossed in a small handful of frozen corn into mine, I meant to put it in at the beginning, but forgot.

Made about three hearty servings, but I did burn the potatoes and beans to the bottom of the pan because I didn’t add enough water at the beginning, so I lost them.

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