Mesa Rosa Chicken Tortilla Soup - adapted by Jan Bennett-Collier (My favorite restaurant in Austin TX 2003-2007)
2-3 large chicken breasts poached with sliced onions, cilantro - strain broth, add to soup; chunk up the chicken, add to broth.
Several slices onion and a green pepper diced, sauteed together
2 cans Swanson Chicken broth
2 cans Rotel of your preferred heat strength (I use 1 Mexican with cilantro , 1 Original- spicy!!)
canned white corn (or Mexican-style corn), drained. I use 2
canned black beans, drained, rinsed. I use 2
throw in leftover rice if you have some
Add cumin-small dash/cilantro-lots!/salt/pepper/garlic/tamari (this is my preferred "salt, coloring, flavoring")
I dump all in a crockpot and let it simmer for a while to blend flavors.
Freezes well.
Serve very hot and top with tortilla strips/quesadilla cheese/avocado slices/lemon or lime wedges/sour cream dollops.
Jan in VA