Chicken Tortilla Soup

I hereby declare that this is the easiest meal EVER.  This is serious. I said EVER.  For one, you probably already have everything on hand.  And the original directions for the recipe pretty much consisted of "open up cans, dump everything in, heat through".  If that doesn't sound easy, well then I don't really know what to do for you.

I originally got this recipe from my Aunt Jenny.  I made a few adjustments to make it a little more hearty, but still - easy peasey.  Since the weather is rather dreary outside today, I thought it was the perfect day to share it.  It tastes similar to a taco soup, but with chicken and my addition - rice.  I used to defrost the chicken, cut it up, maybe even BBQ it. Then I eliminated the BBQ step and would throw the defrosted chicken chunks into the soup to cook. Last night? I just pulled a chicken breast out of my freezer and threw it in. When it was thawed enough, I just pulled it out of the soup, shredded it and threw it back into the pot.  I also used to add in rice I had previously cooked, but then I just started throwing in raw rice and adding extra water.  Give it a try tonight! You know you don't know what to make and going to the store doesn't sound fun!

Chicken Tortilla Soup

1 can diced tomatoes
1 14.5  oz can green chili enchilada sauce
1 14.5 oz chicken broth
1 can black or kidney beans, drained and rinsed
1 can corn (or about 1.5 cups frozen or fresh corn)
1 can cream of chicken soup
1 chicken breast (thawed, frozen, cooked, whatever)
1 envelope taco seasoning
2/3 c. white rice (optional)
1-2 cups water

 Combine all ingredients in a medium stockpot. Bring to a simmer.  If you use raw chicken or rice, simmer until cooked through (about 25 minutes). Add water as needed when the rice starts to soak up the juices. Stir consistently - especially the bottom of the pot as all of the heavy ingredients fall there.  Serve with sour cream, guacamole or avocado (my favorite), cheese, and tortilla chips