Chicken Tortilla Soup

The GF, Casey, asked me to make her some of my famous Chicken Tortilla Soup passed down from generation to generation in my family over the years. So first I had to find the recipe (which really came in the newsletter that comes with my power bill, not from Grandma’s kitchen).

I always have a bit of a problem tracking down the recipe, so I thought I would post it here so I can find it later. The recipe is posted on the Alabama Power website here, but the details are as follows.

Chicken Tortilla Soup

* 4 cups fat-free chicken broth
* 4 cups water
* 3 boneless chicken breasts
* 1 can 98% fat-free cream of chicken soup
* 1 can Rotel tomatoes
* 1 cup skim milk
* 12 oz. Velveeta Light cheese
* 1/4 cup sauteed onions
* 1 teaspoon garlic powder
* 1 teaspoon chili powder
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 3 low-fat flour tortillas, torn into small pieces

Boil chicken in water and broth until tender. Cut chicken into bite-size pieces and return to boil. Add remaining ingredients, except tortillas. Boil 10 minutes and then add tortillas. Boil until tortillas are soft – about 10-15 minutes, stirring often to keep from sticking.

Now I don’t add the tortillas anymore because they get very soggy (kind of like a dumpling), but you may like them. Also go easy on the chili powder because that stuff packs a pretty good kick, and this recipe already turns out quite spicy. It is also good with turkey substituted for the chicken in case that is more your style.

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