One of my friends gave me her tortilla soup recipe and it is now one of our favorites! It's delicious even in the dead of summer plus it's easy and quick to prepare. So, I thought I'd share... Jackie James's Tortilla Soup
1 family-sized (or 3 small) can of chicken and rice soup1 can diced tomatoes and green chile's (11.5 ounce)
1 can Ranch Style beans (15 ounce) - black label
1-2 chicken breasts cooked and shredded
3 cups chicken broth
Cook over medium heat. Spoon into bowls and add tortilla chips, shredded cheddar cheese, sour cream (we use plain Greek yogurt instead), avocados, and cilantro. Serves 4-6.
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