Chicken Tortilla Soup
Quick Cooking
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A few additions to canned cream of chicken soup provide the comforting flavor found in Carolyn Griffin's mock chicken dumpling soup. "The chunks of chicken are nice and tender," notes the Macon, Georgia cook. "And you can't tell that the dumplings are actually tortilla strips."
SERVINGS: 6
CATEGORY: Low Fat
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 4 cups water
- 2 cups cubed cooked chicken
- 4 flour tortillas (6 inches), cut into 2-1/2-inch strips
- Minced fresh parsley
Directions:
In a 3-qt. saucepan, bring the soup and water to a boil. Stir in the chicken and tortilla strips; reduce heat to medium-low. Cook, uncovered, for 25-30 minutes, stirring occasionally. Sprinkle with parsley. Yield: 6 servings.