Chicken Tortilla soup minus the tortillas!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 (10 3/4 ounce) can Cream of Mushroom Soup 1 (10 3/4 ounce) can Cream of Chicken Soup 1 (10 3/4 ounce) can condensed Cream of celery soup 1 (10 3/4 ounce) can cheddar cheese soup 1 (15 ounce) can chicken broth 1 (10 ounce) can Rotel diced tomatoes & green chiles 1/2 medium onion, chopped 1 tsp garlic1/2 teaspoon red new mexico chile powder (NOTE — This is not the same as ordinary red chili powder. It can often be found in specialty foods) 2 cooked chicken breasts halves (ie. 1 whole chicken breast), cut into small chunks or shredded1/8 cup fresh cilantro, chopped
1. Combine and whisk together all 4 cans of soup in a large stockpot.
2. Add chicken broth.
3. Add Rotel, salsa, onion, garlic, chile powder. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.
4. Add chicken breast chunks. (If using dried cilantro, add now. If using fresh cilantro, wait until step 5) Simmer another hour.
5. To serve: Ladle soup into bowls, top with fresh cilantro.
Number of Servings: 6
Recipe submitted by SparkPeople user CBALDY.
2. Add chicken broth.
3. Add Rotel, salsa, onion, garlic, chile powder. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.
4. Add chicken breast chunks. (If using dried cilantro, add now. If using fresh cilantro, wait until step 5) Simmer another hour.
5. To serve: Ladle soup into bowls, top with fresh cilantro.
Number of Servings: 6
Recipe submitted by SparkPeople user CBALDY.
Nutritional Info Amount Per Serving
- Calories: 219.1
- Total Fat: 9.0 g
- Cholesterol: 35.0 mg
- Sodium: 1,851.0 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 1.6 g
- Protein: 13.3 g
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