tortilla soup

1/2 chopped green pepper
1 onion chopped
1/2 stick of butter
2 boiled & chopped chicken breast (about 6 oz.)
1 can low fat cream of mushroom soup
2 cans 98 % ff cream of chicken soup
1 can rotel tomatoes
2 cans chicken broth (98% ff)
16 oz bag of Santitas tortilla chips

sautee onions and peppers in butter in large pan. add chicken broth, cream soups, rotel tomatoes, and then add chicken breast last. simmer for 20 minutes stirring often.
crunch tortilla chips to cover the bottom of soup bowl before adding the hot soup.

Number of Servings: 12

Recipe submitted by SparkPeople user GIRTIELOU.