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.