Easiest Chicken Chili/Tortilla Soup
Not a typical Taste by Kate recipe, this dish was born after a very long day at work and the first taste of fall weather on that evening drive home. I came in, stared at the pantry, and started dumping ingredients into a pot. It's simple, it's thoughtless, is absolutely delicious!
6 extra small Yukon gold potatoes
2 handfuls shredded carrots
1 can cannellini beans
1 can diced tomatoes with celery, onion, green pepper
1 can creamed corn
1 1/2 - 2 cups leftover rotisserie chicken pulled
1 tbs chipotle in adobo
2 cups chicken broth
2 shakes ground red cayenne pepper
4 shakes ground cumin
4 shakes garlic powder
4 shakes chili powder
4 shakes smoked paprika
Garnish with avocado, cilantro, sour cream, lime, and tortilla chips.
Fill medium pot with water, add potato and carrot. Boil until potatoes are fork tender. Drain in colander. Place potato and carrot back into pot over medium heat. Add all remaining ingredients. Bring back to simmer. Let simmer 10 minutes minimum or longer to bring together flavors. Serve in your favorite soup bowl. Garnish with above or anything else you like. Warm up, relax, and enjoy!
