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Chicken Tortilla Soup
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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
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.
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Printed from tasteofhome.com Sep 4, 2008Copyright Reiman Media Group, Inc © 2008 |