Hey readers! My name is Kristin and I am thrilled to be writing with
Susan today. Let me introduce myself… I am a writer for Marie Callender’s Meals
and other ConAgra brands. I currently live in Chicago with my fluffy Bichon
Frise, Joey. I challenge myself on the weekends by trying new recipes—about a
90% success rate—and my favorite dishes
include poached eggs in the morning, throw-whatever-is-in-the-fridge salads for
lunch, and vegetable-heavy stir fries for dinner. I am always on the hunt for
unexpected yet delicious food combinations!
With fall around the corner, it’s time to bust out sweaters and riding
boots to beat the chilly temperatures. Besides watching the leaves change color
and sipping on pumpkin spiced lattes, eating warm bowls of soup on nippy days
is one thing I am looking forward to this upcoming season. This recipe makes 4
servings, making it a perfect soup before a southwest-style dinner. If you have leftovers, pour the soup into a
thermos for lunch and pack the toppings separately. Enjoy this zesty,
easy-to-make soup!
Easy Chicken Tortilla Soup
Ingredients
- 2 tablespoons vegetable oil
- ¼ cup green onions, chopped
- 2 jalapenos, diced
- 2 cans (15 oz each) Marie
Callender's® Classic
Chicken & Rice Soup
- 1 can (10 oz) mild diced tomatoes
& green chilies, drained
- 1 can (15 oz) black beans, rinsed
and drained
- ½ teaspoon ground cumin
- 1 cup shredded Monterrey cheese
- 1 avocado, pitted and sliced
- ½ cup tortilla chips, broken
Directions
- In a medium pot, heat vegetable
oil over medium-low heat. Add chopped onions until softened. Add diced
jalapenos.
- Pour in the rest of the
ingredients except Monterrey cheese, avocado slices and tortilla chips.
Bring to a boil over medium-high heat.
Reduce heat to medium and simmer for 5 minutes while stirring
occasionally.
Top soup with tortilla chips, avocado slice and Monterrey cheese just before serving. Enjoy!
**This post was a guest post submission. Recipe and photo credit belong to post author Kristin Kruk**
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