Tasty toppings jazz up this no-fuss soup that has Mexican flair. “The recipe for this sure-to-please soup was given to me by a friend,“ writes Michelle Larson of Greentown, Indiana. “I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe,“ she adds.
As a student attending college full-time, I find my time in the kitchen is limited. This recipe helps me have a hot meal on the table when my husband gets home. He's a real meat-and-potatoes man, but he absolutely loves this thick, creamy chowder with tortilla strips that puff up like homemade noodles.
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."
The fresh lime and cilantro in this zesty treat remind me of warmer climates—a nice bonus on chilly days here in northern Michigan. I lightened up the original recipe by baking the tortilla strips rather than frying them. —Marianne Morgan, Traverse City, Michigan