Rachel's Chicken Tortilla Soup

Franchellynn

I'm a stay at home mom of 3 stair step redheads. I love cooking, especially quick and easy kid favorites.

32 ounces Chicken Broth

⅔ cup Ranch Dressing

2 cup shredded Rotisserie Chicken or 1.5 lbs chicken

1 14.5 ounce can Diced Tomatoes with Green Chiles

1 14.5 oz can diced tomatoes or fire roasted diced tomatoes

1 package Mild Taco Seasoning

1 14 ounce package frozen corn mix Southwestern blend OR sub 8 oz frozen corn and 1 14 oz can black beans, strained

Optional topping: crunchy tortilla strips, cheese like cojita, cheddar, or queso blanco

Add all of the ingredients into a pot and place over medium-high heat and allow to come to a slow boil.

Reduce heat to low. Cover partially with a lid and cook for 20 minutes.

For the last 5 minutes of cooking time remove the lid and allow it to continue to simmer. Remove from heat and let it sit off the heat for 5 minutes before serving. This will allow it to thicken up and cool off a bit.

This can also be made in the slow cooker.

1 lb chicken breast seasoned with rotisserie seasoning subbed for rotisserie chicken

Cook on low for 7 hrs.

Shred chicken.

Put back into slow cooker.

Add cornstarch slurry ( 1 TBSP cornstarch and water) for last hour of cooking ON HIGH.

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