A creamy chicken tortilla soup with Rotel tomatoes and chili powder.

Ingredients

  • 2 cans cream of chicken soup
  • 2 cans cream of mushroom soup
  • 3 cans Rotel tomatoes
  • 1 can chicken broth
  • 2-3 lb chicken breast, cooked and shredded
  • 3 tsp chili powder
  • 1 tsp granulated garlic, minced
  • 2 cups milk
  • 1 1/2 cup chopped onion
  • 6 tortillas, cut into 1 inch squares
  • Butter for sauteing

Optional additions:

  • 1 can Mexican style chili beans
  • Frozen corn

Garnishes:

  • Shredded cheddar
  • Crushed tortilla chips
  • Green onions
  • Black olives
  • Sour cream

Steps

  1. Saute onions in butter with garlic.
  2. Add soups, Rotel tomatoes, chicken broth, shredded chicken, chili powder, and milk.
  3. Bring to a boil.
  4. Add tortillas and simmer 10 minutes.

Notes

  • May use as a chip dip if left thickened or add more broth to thin out for thinner soup.