Chicken Tortilla Soup (with bone broth recipe)

This is a favorite around here lately.  So comforting and I make it extra healthy with bone broth!!!

Ingredients:

2 cups chicken broth (see Poor Girl Tip below to make easy bone broth)

1.5 cups chopped, cooked chicken

1-2 cans mild Ro-Tel tomatoes with chilis (drained). 

1 cup frozen corn

1 packet taco seasoning

1 cup sour cream

Salt, to taste

Tortilla chips crumbled (as garnish).

Shredded cheddar cheese (as garnish)

(Additional garnish suggestions, green onions, cilantro, or avocado.)

Poor Girl Tip: Beans or rice could be added.

Instructions:

1. In a large pot, over medium heat, mix all ingredients except salt, sour cream and garnishes.

2.  Once heated through, salt, to taste. Reduce to low and simmer, covered, for 25 minutes.  Stir occasionally, so nothing sticks to the bottom.

3.  Stir in sour cream, whisk if needed.

4.  Serve warm, topped with tortilla chip crumbles, cheddar, and green onion as a garnish. 

Use the leftovers to make creamy chicken tomato spaghetti!!!  See recipe on Poor Gurl Cooking blog!

Makes 4-6 servings.

***Poor Girl Tip**** Make bone broth the day before you make this recipe.  Place a whole chicken in 1-2 cups of water in a crockpot on high for 5 hours or low for 8-10 hours.  Turn off crock pot. Let broth cool for a while, then remove chicken to a plate to carve.  Filter chicken broth through a strainer into a bowl.  Add 1.5 cups diced chicken, drained ro-tel, taco seasoning, and corn to broth. Refrigerate until ready to make Enchillada Soup.  Use any remaining chicken for tacos, chicken salad, quesadillas, casseroles or freeze for later use.  Discard bones, or they can be used to make a second round of bone broth.  If it turns to jello in the fridge, it's a good bone broth (rumored to be excellent in healing cavities in teeth, the flu, colds, etc).