August 17, 2011

Chicken Tortilla Soup

This is a mock-Max & Erma's Chicken Tortilla Soup recipe that I got online. Really fast to throw it together, and delicious! Got a lot of compliments when I served it to my hubby's friends. I used low fat/fat free canned soups where I could.  Here's the recipe with my changes:

Chicken Tortilla Soup

1 onion, chopped
1 can  Healthy Request cream of chicken (I used 98% fat free soups where I could)
1 can Healthy Request cream of mushroom
1 can Healthy Request cream of celery
1 can fiesta nacho cheese soup (or if you can't find that, you can use cheddar cheese soup)
1 quart of chicken broth
1 (15 oz) can diced tomatoes
1 cup salsa
1 small can diced green chiles
1/2 tsp. garlic powder
1 tsp. red chili powder
1 pound chicken breasts, cooked and shredded (it's way better if you take the time to shred them, instead of chop them)

Add all ingredients to a large soup pot and bring to a boil. Reduce heat and simmer one hour.
Makes 8 servings.

5 comments:

  1. LOVED LOVED LOVED this recipe!! My husband loved it too, and he's not into soup. =)

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  2. Just made this for supper...I'm totally in love! It sounded good so I had to try it but I was a little concerned because almost everything makes me sick these days (had abdominal surgery a bit ago) this soup went down so well! Plus my uber picky hubby had 2 bowls! The only thing I changed was that I added a can of corn because I love corn in creamy soups.

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  3. Got this in the crockpot! It already smells awesome!

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  4. Hi!
    Would you say each serving is about one cup?
    Thanks!
    Sarah

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    Replies
    1. Hi there! I honestly don't know exactly how much each serving makes--I just portion it out after I make it. Sorry!

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