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Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

This was a recipe from hubby’s 4 hour body book. It is a good slow carb, which as usual we modified to his taste and texture requirements!

Ingredients

  • 3 cups of chicken stock (or 2 cans broth)
  • 1 can refried beans (spicy, fat free)
  • 1 can rotel tomatoes (hot)
  • 1 can of black beans – separated – rinsed and drained
  • 1 can diced green chilies
  • 1-2 jalapenos
  • 1/2 can corn – drained and rinsed
  • red pepper flakes to taste
 

Preparation:

1. Whisk broth and re-fried beans 2. Add tomatoes, 1/2 can of black beans, jalapenos, 1 can diced green chilies – heat 3. Immersion blend the soup (so that none of the tomatoes look like tomatoes! 4. Add corn and red of black beans, add red pepper flakes – heat for 5- 10 minutes. For hubby at this point we cook up a couple hot links or make some turkey taco meat and separate into 4 containers for lunch for the week! Unfortunately it really is an open can dump and repeat type of recipe, but it’s easy and tasty!  
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