Spicy Tortilla Soup

This is a super-easy soup recipe. It's a variation on ten-can soup that I found online, but I changed it so drastically that I had to type it up immediately so I wouldn't forget.



1 can cream of chicken soup
1 can red enchilada sauce
1 can chicken broth
1 can pinto beans, drained
1 can black beans, drained
1 can corn, drained
1 can Rotel tomatoes
1 large can chicken, drained
1 small can chopped green chiles

Garnish
6 corn tortillas
oil for frying
avocado slices
grated cheddar cheese
sour cream

Pour all cans into a large saucepan, stir and heat. Meanwhile, heat a small amount of oil in a frying pan. Slice the corn tortillas into long thin strips. Fry until crisp. Drain, and set aside.

Garnish the soup with the tortilla strips, avocado slices, sour cream and/or grated cheese. Be careful! It is spicy. Serves 6.

Please note I didn't say "super-healthy". To make it more heart-friendly (only nurses use terms like that on blogs), substitute low-sodium soup, homemade chicken broth, chopped cooked chicken breast, cooked dried pintos and black beans, and fresh corn. Cut the cheese and sour cream, and skip the step where it says to cut and fry the tortillas. Serve with warm (whole) tortillas, and enjoy.