Chicken Tortilla Soup

Chicken Tortilla Soup 

Ingredients

1 small chopped onion

2 crushed garlic cloves

1 red bell pepper

2 Tsp olive oil

1 8oz can of mild Rotel Tomatoes with lime juice and cilantro

1 large can Campbell’s Chicken and Rice Soup

1 large can ranch beans (Pinto Beans) do not drain

2 ½ cups diced cooked chicken

1 8 oz can low sodium chicken broth

1 can of Southwest corn with Poblano and Red Peppers – do not drain

In a large pot heat olive oil, add garlic, onions, bell peppers and sauté. 

On medium high heat add remaining ingredients stirring well and bring to a soft boil.

Cover and let simmer for a few hours.  This can be made ahead of time and store in fridge overnight for the flavors to meld together.

To serve:  In individual bowls put Chopped green onion, grated cheese, avocado sliced, sour cream, and tortilla chips to garnish.

Wine pairing:  White Rioja, Alberino, or a Napa Valley Chardonnay

Cheers!