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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Another recipe pulled from an old issue of Quick Cooking. This creamy, slightly spicy soup is unique because it uses flour tortillas cut into strips as noodles. Ingredients:
1 (14 1/2 ounce) can chicken broth |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 (10 3/4 ounce) can condensed cream of potato soup, undiluted |
1 1/2 cups milk |
1 cup cubed cooked chicken |
1 (11 ounce) can mexicorn |
1 (4 1/2 ounce) jar sliced mushrooms, drained |
1 (4 ounce) can chopped green chilies |
1/4 cup sliced green onion |
3 flour tortillas, cut into 1/2 inch strips |
1 1/2 cups shredded cheddar cheese |
Directions:
1. In a Dutch oven or soup kettle, combine broth, soups and milk.
2. Add the chicken, corn, mushrooms, chilies and onions and mix well.
3. Bring to a boil.
4. Add the tortilla strips.
5. Reduce heat and simmer uncovered for 8-10 minutes or until heated through.
6. Add cheese and stir until melted.
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