Saturday, January 22, 2011


1 can cream of celery soup
1 can cream of chicken soup
1 can cheddar cheese soup
1 can 15 oz. chicken broth (or use broth from boiling chicken)
1 can mild Rotel
1/2 C mild picante salsa
2 cloves garlic, minced
1 small onion , chopped
1/2 tsp red chili powder (if desired)
salt and pepper

2 chicken breasts cooked and chopped
1 pkg. flour tortillas
shredded cheddar cheese (optional)
sour cream (optional)

In large pot combine and whisk all soups until smooth. Add chicken broth, Rotel, salsa, onion, garlic, chili powder, chicken and salt and pepper. Bring to a boil. Reduce hear and simmer for 2 hours.

Cut tortillas into small thin strips - deep fry in oil.

Serve with cheese, tortilla strips and sour cream.

I use fritos (scoops) instead of the tortilla strips sometimes.

{Recipe from Sue DiGioia}

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