6 can Chicken Tortilla Soup

1 can chicken broth
1 can cream of chicken soup
1 can corn, drained
1 can black beans, drained
1 can Rotel tomatoes with cilantro and lime
1 can chicken, drained
1 tsp garlic salt
1 tsp onion powder

Mix it all together in a large pot until warm. Serve with crushed tortilla chips and cheese.

I made this last night and it was pretty good. The actual recipe calls for 2 cans of chicken broth and no cream of chicken, but from all the reviews on said it was better this way. It does make it a gross gray color, though. The Rotel makes it spicy, so just be aware. I used a rotisserie chicken, but canned chicken probably works too.

Bean Recipes

Tara has a surplus of beans. We did too at one point, so here are some recipes we used a lot to use them. The chili recipe makes enough for 3 adults. I made that recipe up, so I am the first to admit it sounds odd.

Taco Soup
1 lb ground meat
3 15 oz cans of beans (kidney, black, garbanzo, pinto - you can mix it up)
1 pkg taco seasoning
1/4 chopped onion
1 cup corn
1 lg can tomato juice
1 can stewed tomatoes

In a large pot, brown meat. Drain if needed. Add the remaining ingredients until warm. Serve with cheese and tortilla chips.



Chili
1/2 lb ground meat
1/2 pkg taco seasoning
1 tsp minced garlic
1 can tomato soup
1 can water
1 tsp onion powder
1 tsp chili powder
1 tsp lime juice
2 cans beans (I like kidney and black, but whatever suites your fancy)
salt and pepper to taste


Brown meat - add taco seasoning while browning meat. Drain if needed. Stir in tomato soup and can of water. Add remaining ingredients. Simmer on low for 20-30 min.