Chicken Tortilla Soup Recipe …
Cheesy with a Green Chile Kick

Chicken Tortilla Soup starts with a canned, condensed soup base. It’s rich and cheesy, with the kick of green chiles. This recipe is a tasty way to use left over rotisserie chicken or roasted turkey.



INGREDIENTS:

1 pound skinless, boneless chicken breast
2 Tbsps. oil
1 can condensed nacho cheese soup
1 can condensed cream of chicken soup
1 soup can milk
2 small cans green chile enchilada sauce
Tortilla chips
Shredded cheddar cheese

DIRECTIONS:

Cut chicken breast into bite size pieces and brown in the oil. Add condensed soups, milk, and enchilada sauce. Heat through. Put a small handful of tortilla chips in each serving bowl. Fill with hot chicken tortilla soup mixture. Top with a generous sprinkle of shredded cheddar cheese.

SUBSTITUTIONS:
• You can use condensed cream of mushroom soup in place of the cream of chicken soup.
• Use skinless, boneless chicken thighs instead of the chicken breast.

VARIATIONS:
• Use turkey instead of chicken.
• Use condensed cream of potato soup instead of the cream of chicken soup.
• Omit the tortilla chips and serve with warmed tortillas.

COMMENTS:
• This is an excellent way to use leftover rotisserie chicken or leftover Thanksgiving turkey.
• If using already cooked chicken or turkey, omit the oil.

SERVING SUGGESTIONS:
• Garnish with sour cream, sliced scallions, and/or sliced ripe olives.
• Serve with warm corn or flour tortillas.



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