Easy-Peasy Tortilla Soup

We were not a family of soup-eaters.  Maybe because I grew up outside of Houston, where it *tends to be* on the warm side.  My mom made chili, she made stew (which I hated...even though, looking back, I really didn't hate it, I just liked to complain. Yes, I was *that* teenager), but soup?  Not so much.

This is the recipe that turned me into a soup-maker.  It's adapted from a recipe on the back of a can of beans.  In other words, it's fancy. ;) We eat it all year long, but especially when it's a chilly 78-degree fall day in Houston, it's perfect.

You'll need this:

{...and some chicken, or leftover smoked Thanksgiving turkey. Mmm...}

Two notes:

1. If you like things spicy, sub out the can of diced tomatoes for a second can of Rotel.  
2. Yes, this soup has a can of beans in it.  It sounds weird, but they thicken the soup and add protein.  Trust me here. 

 
Easy-Peasy Tortilla Soup

32 ounces chicken stock
10 ounce can Rotel
15 ounce can diced tomatoes
15 ounce can refried beans
1 cup frozen corn
2-3 cups cooked, shredded chicken or turkey
pico (optional)

on the side:
tortilla chips (these are mandatory, otherwise, it’s not tortilla soup)
cheddar cheese
cilantro
avocado

In a large stockpot, combine the stock, Rotel, tomatoes and beans.  Heat over medium-high, stirring to break up the beans.  When the soup comes to a simmer, add the corn and cook 5 minutes.  Stir in the chicken and heat through.

Spoon into bowls and top with a spoonful of fresh pico, if desired.  Serve with the sides.

Quick, easy, budget-friendly, delicious.  There.  Are you convinced?