Last night was really the first truly “frosty” night here in Kansas, and we had an invitation to Jim & Evelyn McIver’s home for dinner…one of my favorite evening activities, by the way. Evelyn had prepared this delicious soup from a recipe she got from her sister-in-law, Pat Franz. She served it with some fresh, homemade bread and a delicious pumpkin dessert…but the soup was definitely the star of the show!
3 T. parsley
3 T. lime juice
3 T. olive oil
3 T. minced onion
3 t. cumin
3 c. chicken broth (ok to use 1/2 to 3/4 c. more broth if desired)
1/8 t. salt
1 can tomato paste
1 can Rotel tomatoes
1 can diced tomatoes
3 cans Bush’s black beans, DO NOT DRAIN
3 c. corn
3 chicken breasts, cooked, chopped but not too fine
Combine all ingredients in a crock pot. Add chicken last and do not stir too much to break up. Simmer gently for several hours or on low all day.
Serve with optional toppings: tortilla chips, Monterrey Jack or Mozerella cheese, avacados
I agree! I’ve made several versions of Chicken Tortilla Soup and this was wonderfully rich! You could top with some shredded cheese, sour cream, avacados or ??? but honestly, it doesn’t need it! Evelyn just served with some crunchy tortilla chips on the side. Wonderful! Thanks much!
118 N Main, Buhler, KS 67522