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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I changed it a little, it is so good and easy. You make you own tortilla chips, but can use the ones from bag. Ingredients:
2 (10 3/4 ounce) cans fat-free cream of mushroom soup |
2 (10 3/4 ounce) cans fat-free cream of chicken soup |
2 (10 3/4 ounce) cans fat free cream of celery soup |
2 (10 3/4 ounce) cans cheddar cheese soup |
2 (14 1/2 ounce) cans chicken broth |
1 (14 ounce) can diced tomatoes with green chilies |
1 1/2 cups salsa |
2 (4 1/2 ounce) cans whole chilies, chopped |
1 medium white onion, chopped |
4 garlic cloves, minced |
1 1/2 teaspoons chili powder |
1/4 cup fresh cilantro, chopped |
salt and pepper |
4 cooked chicken breast halves (i grill them) |
10 flour tortillas or 10 corn tortillas |
shredded cheddar cheese |
Directions:
1. Whisk all 8 cans of soup together in a large stockpot until smooth.
2. Add chicken broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper.
3. Bring to a slow boil, reduce heat and simmer 1 hour.
4. Cube or shred chicken.
5. Preheat oven to 375°F.
6. Add chicken and cilantro to soup, simmer 15 minute more.
7. Cut tortillas into strips, place on baking sheet and spray with cooking oil. Bake 10 minute or until crispy.
8. To serve, place some tortillas in a soup bowl, ladle soup into bowls and top with cheese add more tortillas.
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