Chicken Tortilla Soup

Yield: 6 servings

Ingredients

1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
4 cups water
2 cups cooked, cubed chicken OR the meat from 1 cooked rotisserie chicken
4 (7- inch) flour tortillas, toasted, stacked and cut into 1/2- inch wide strips
Fresh cilantro, coarsely chopped

Directions:

In a 3 quart saucepan, bring the soup and water to a boil.

Stir in the chicken and reduce heat to medium-low. Cook until chicken is warmed through, about 8 minutes; stirring occasionally.

Remove from heat. Stir in tortilla strips and serve immediately. Top each bowl with fresh chopped cilantro.

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PWS 19