Chicken Tortilla Soup

Chicken Tortilla Soup

I decided to get a jump on it and post my Chicken Tortilla Soup recipe since I put it on the menu for this week, just incase anyone else was hoping to serve it for a yummy dish at a Super Bowl party tomorrow like I am! This is one of my favorite soups that I've ever made, and not just weight watchers, it is sooooo yummy and creamy and delicious and just the right amount of spicy (if you use the Rotel tomatoes and chilis, which I'll be leaving out tomorrow as some of my family isn't exactly as keen on spicy.) The to top it with a few tortilla strips and it just looks fancy too. Definitely something that I am proud to serve to guests!

 

Ingredients:

6 oz cooked chicken breast (shredded or chopped)

1 cup water

1 (15oz.) can fat free chicken broth

1 can 98% fat free cream of mushroom soup

1 can 98% fat free cream of chicken soup

1 can 98% fat free cream of celery soup

1 can Campbell’s cheddar cheese soup

½ can of Rotel Tomatoes & green chilis (I sometimes use just regular diced tomatoes if I’m not in the mood for spicy)

½ cup chunky salsa (whichever spiciness you prefer)

½ onion, chopped

¼ cup fresh cilantro, chopped

2 garlic cloves, minced

Salt and pepper to taste

12 T of tortilla strips (found near croutons and salad toppings at the store)

Directions:

1.   In a large pot, combine all ingredients except the tortilla strips and stir until mixed. Bring to a boil and then simmer covered for one hour.

2.   When serving, sprinkle 1.5 T of tortilla strips over each cup of soup

 Yields 8 (1 cup) servings – WWP+ 4 per serving

 (Pictured above with a 2 point salad – lettuce, tomatoes, cucumbers, mushrooms, 2 T of low fat shredded cheese and 2 T of fat free Caesar dressing)

Recipe from Emily Bites