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Are you ready for another awesome soup recipe? The weather has been cold and rainy here in Ohio which is the perfect time for a nice warm soup! I know that I post a lot of soup recipes, but in my humble opinion...you can never have enough soup recipes in your recipe box.
This soup encompasses everything I love. It has the Mexican flavors I always go for. It uses Rotel...and with about 90 free cans stockpiled in the basement that is always a good thing. Lastly, it freezes wonderfully. I made a big batch of this up on my last freezer cooking day and we just loved it!
1 medium onion, chopped
2 cloves garlic, minced
1-2 Tablespoon oil for sauteing
2 pounds chicken, cooked and chopped
1-14 oz. can diced tomatoes
1-5 oz. can Rotel tomatoes
1-14.5 oz. can beef broth
1-14.5 oz. can chicken broth
1-10 oz. can tomato soup
1 1/2 cans of water (use soup can)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
Serving Day (Topping Ideas):
Grated cheese for topping
Chopped fresh cilantro
Saute onion and garlic in oil, adding more oil if needed. Add remaining ingredients and simmer 30-35 minutes. Serve.
Cool. Freeze using freezer bag method. To serve, thaw and reheat in stock pot until heated through.
Recipe Credit: Don't Panic Dinner's in the Freezer