Saturday, February 9, 2013
CHICKEN TORTILLA SOUP
2 (10 1/2 ounce) cans cream of mushroom soup
2 (10 1/2 ounce) cans cream of chicken soup
2 (10 1/2 ounce) cans cream of celery soup
2 (10 1/2 ounce) cans cheddar cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup salsa (chunky)
1 (4 1/2 ounce) can diced green chilies
1 onion, chopped
1/4 cup fresh parsley, chopped
4 garlic cloves, minced
1 teaspoon chili powder
pepper, to taste
4 chicken breasts, cooked and diced
Add all to large pot. Bring to a boil and then simmer 1 hour. Stir constantly so it
doesn't stick to the bottom.
Can be topped with tortilla strips (can be bought by croutons)
I also used fat free soups where I could.
Turn down to lowest heat and cover to keep warm.