Rustlin Robs Gourmet Food
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South of the Border Soup Casserole

Heat Level: Mild
Category: Casserole - Poultry, Main Dish - Poultry

  • 1 tbsp olive oil
  • 3/4 cup onion, chopped
  • 1 bell peper, chopped
  • 2 cloves garlic, minced
  • 1 box Rustlin' Rob's South of the Border Tortilla Soup Mix
  • 1 + 3/4 cups low sodium chicken broth
  • 1 cup Rustlin' Rob's Chile Relleno Salsa
  • 2 cups shredded chicken
  • 1 (15 oz) can corn, drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 6 oz. crumbled tortilla chips (about 4 cups), divided
  • 1 + 1/2 cups shredded Monterey Jack cheese
  • 1 can cream of chicken soup
  • 2 tbsp fresh cilantro, chopped
  1. Preheat oven to 350 degrees.
  2. Spray dish with non-sticking spray.
  3. Heat olive oil in a skillet over medium heat. add in onions and bell pepper, cook until soft ( about 3 minutes).
  4. Add in the chicken broth, salsa, cooked chicken, corn, black beans, soup mix, and half of the tortilla chips. Stir. Cover then turn heat to low and simmer for 8-10 minutes, Stir occasionally, cook until almost all liquid has been absorbed. Add in the cream of chicken soup and stir well.
  5. Remove from heat, stir in 1 cup of cheese, and pour into a casserole dish. Then cover the top with remaining tortilla chips and remaining cheese.
  6. Place dish in oven for 15 minutes or until cheese is bubbly. then garnish with fresh cilantro and enjoy!

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NOTE: A hotter salsa can spice it up a bit!

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