Tuesday, February 1, 2011

Crock Pot Chicken Tortilla Soup

Jennifer S.

1 can (10 3/4 ounces) Cream of Chicken Soup
1 can (10 3/4 ounces) Fiesta Nacho Cheese Soup OR Cheese Soup
2 soup cans milk
1 can (about 4 ounces) chopped green chiles
1 cup chopped cooked chicken
tortilla chips

Stir the soups, milk, chiles and chicken in a 3 1/2-quart crock pot.
Cover and cook on LOW for 5 to 6 hours.
Place a few tortilla chips in each serving bowl. Ladle the hot soup over the chips and serve immediately.

For a thinner soup, add more milk. Recipe may be doubled.

Tip: Substitute 2 cans (4.5 ounces each) Chicken Breast in Water, drained, for the cooked chicken.

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