Chicken Tortilla Soup

Chicken Tortilla Soup
Created recipe on 06/11/2008

Chicken Tortilla Soup

1 can Campbell’s Cream of Mushroom Soup (lowfat/sodium version)
1 can Campbell’s Cream of Chicken Soup (lowfat/sodium version)
1 can Campbell’s Cream of Celery Soup (lowfat/sodium version)
1 can Campbell’s Cream of Cheddar Cheese soup (lowfat/sodium version)
16 ounces chicken broth (I used Pacific Natural Chicken Broth -has more flavor)
1 (15 ounces) Muir Glenn diced tomatoes
1 cup Pace hot picante sauce
1 (4.5 ounce) can green chilies
1/4 cup olive oil
1 medium onion chopped fine
6 cloves fresh garlic minced
1 teaspoon red chili powder
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/4 cup fresh cilantro or use dried if you can’t find fresh about handful
4 cooked chicken breasts or (2)
rotisserie chickens – meat pulled and chopped)
2 cups shredded reduced fat Colby/Monterey Jack cheese blend
Tortilla chips to sprinkle on top (optional)

These makes about 5 servings — I’ve doubled the recipe and froze the leftovers for a rainy day.

In large pot combine and whisk together all the soups. Add chicken broth, tomatoes, picante sauce, green chilies, chili powder, salt and pepper. Bring to a full boil over medium-high heat. Reduce and simmer for about 1 hour.

Saute onions in olive oil until soft and light brown takes about 8 to 10 minutes depending on how high heat is. Add minced garlic, cook for another minute and add onions and garlic to the soup. Add cilantro and chopped chicken. Simmer for about half hour. Stir in cheese and remove from heat.

Serve with toritlla chips on top if preferred.

Fried Tortilla Chips
6 flour tortillas cut into strips about 1″ x 3″ long
Corn Oil enough to make about 2″ in frying pan

Heat up corn oil till hot, add flour tortilla strips and cook until light brown. This goes fast won’t even take 5 minutes to cook all the strips.




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