Wednesday, January 28, 2009

Chicken Tortilla Soup

This is my friend Danette's "easiest and favorite" recipe. It's perfect for nights when you need dinner in a hurry, and it's a great way to use up some leftover chicken. If you don't have leftovers, buy one of those precooked rotisserie chickens to save yourself time.

Start to finish: 15 minutes
Yield: 2 servings

Chicken Tortilla Soup
1 can cream of chicken soup (fat free or lowfat)
1 can Campbell's Fiesta Nacho Cheese soup
1 can green enchilada sauce (10 oz, not the little one)
1 can chopped green chilies (4 oz)
1 soup can milk (less if you like your soup thicker)
1 chicken breast (boneless/skinless) cooked and shredded
  1. Combine everything in a saucepan and cook until hot, being careful not to burn because of the milk. For some reason, the longer the soup is cooked, it seems like the spicier it can get.
  2. Toss in anything extra you have lying around -- frozen corn, a can of diced tomatoes, black beans, etc. Top it off with tortilla chips "crackers."

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