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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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One of the gals from college gave me this recipe. She and I used to swap out on cooking meals because we were the only ones who like to cook on our floor. I was thumbing through my recipes working on Culinary Corner for the easy winter soups article. It was SOOO filling and good. At the time, I thought it was different and really, I'm really leery about trying new stuff. VERY quick and easy for you Mom's who need something fast! Ingredients:
3 1/2 cups chicken broth |
1/2 cup picante sauce (i prefer pace) or 1/2 cup salsa (i prefer pace) |
1 teaspoon garlic powder |
1 (14 1/2 ounce) can whole canned tomatoes, chopped |
1 1/2 cups chopped cooked chicken (canned, rotisserie, or home-cooked (leftover, used them all!) |
1 -2 cup shredded cheddar cheese |
13 1/2 ounces white corn tortilla chips, crushed |
Directions:
1. Combine the broth, picante sauce/salsa, garlic powder, tomatoes and in saucepan. Heat to a boil. Cook over low heat 5 minute.
2. Add chicken and heat through.
3. Ladle the soup into bowls and top with crushed tortilla chips and cheese.
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