What’s Cookin’?

Chicken Tortilla Soup: I really enjoy making these quick comforting soups as the cold weather approaches.

Ingredients: 1 can (16 oz.) refried beans (I use fat free), 2 cups stock, 1 can (14.5 oz.) diced tomatoes, 2 cups shredded chicken, (I use Morningstar Farms Chik’N strips, diced), 1 packet (1 oz.) taco seasoning mix, ¼ cup shredded cheese or Parmesan cheese, 1 cup crushed tortilla chips.

Directions: In a large saucepan, mix all the ingre dients except the cheese and tortilla chips. Heat to boiling over medium heat. Cook for 10 minutes, stirring occasionally to blend flavors. Serve and sprinkle with cheese and tortilla chips. The good thing about

The good thing about soups and stews is that you can substitute items according to what you have on hand. I’ve made this with ground beef or shrimp. If you use shrimp you shouldn’t add them until the last few minutes so they don’t overcook.

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