Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 serving(s)
Ingredients: 4 -5 chicken breasts; 1 (10 3/4 ounce) can cream of mushroom soup (Healthy Request); 1 (10 3/4 ounce) can cream of chicken soup (Healthy Request); 1/4 cup fresh cilantro (chopped); 3 (1 1/4 ounce) packages reduced-sodium taco seasoning mix; 1 tablespoon chili powder; 1 (4 1/2 ounce) can diced green chilies; 1 (10 ounce) can Rotel Tomatoes; 1/2 small onion; 1 teaspoon garlic powder; 1 teaspoon cumin

Submitted by Kim9260

"I've modified from a friend to help make it lower in fat. Freezes great!"

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Ready In:: 2hrs 20mins
Ingredients:: 11
Serves:: 8

ingredients

4 -5 chicken breasts
1 (10 3/4 ounce) can cream of mushroom soup (Healthy Request)
1 (10 3/4 ounce) can cream of chicken soup (Healthy Request)
¹⁄₄ cup fresh cilantro (chopped)
3 (1 1/4 ounce) packages reduced-sodium taco seasoning mix
1 tablespoon chili powder
1 (4 1/2 ounce) can diced green chilies
1 (10 ounce) can Rotel Tomatoes
¹⁄₂ small onion
1 teaspoon garlic powder
1 teaspoon cumin

directions

Cook chicken in about 6-8 cups water in deep soup pan.
Shred chicken and return to boiling chicken broth. Add all listed ingredients.
Simmer on low for 2 hours, for the flavor to blend well.
Serve while hot with tortilla chips, grated cheese, and homemade pico de gallo.
Sometimes, I'll add a little brown rice or quinoa to stretch it- quinoa adds lots of protein and is also good for the kids!