1/2 Medium Size Yellow Onion, Chopped
1 Green Bell Pepper, Chopped
1 Red Bell Pepper, Chopped
2-3 Tablespoons Olive Oil
2 Large Cans Chicken
1 Can Diced Tomatoes
1 (10.5) oz. Can Tomato Soup
1 (10.5) oz. Can Cheese Soup
10.5 oz. Milk
2 Cups Chicken Stock
Salt & Pepper, Cumin, Garlic Powder, Chili Powder, Chipotle Seasoning and Lime Juice To Taste
1/2 Cups Cooked Rice Per Serving
Shredded Mexican Cheese, Sour Cream and Cilantro For Garnish
Saute onion, and peppers in olive oil on medium-high until soft. Add chicken and tomatoes and cook for about a minute. Stir in tomato soup, cheese soup, milk, and chicken stock. Season to taste (start off with 1/2 teaspoon of each seasoning, taste, and adjust). Bring to a boil then turn the heat to low and cover for 20 minutes. To serve fill each bowl with rice and ladle soup over rice. Top with sour cream, cheese, and cilantro and serve with tortilla chips.
Are you curious why is this called 'exploding chicken tortilla soup'? Because when I was nuking the rice I forgot to vent the bag and it exploded all over the microwave... and then I did the exact same thing when I made it for leftovers the next day!
Ever since I made the first version of CTS, I was keeping my eye out for a different recipe with a little somethin-somethin. I'm pretty sure this came to me in a vision because I didn't follow a recipe when I made it, and it was delish!