Recipes | "Hits the Spot" Chicken Tortilla Soup

  • 6 cans- Swanson chicken broth
  • 1 can- Stewed Tomatoes- Mexican Style
  • 1 small jar- Pace Thick n' Chunky (medium or hot)
  • 1 Medium Onion (chopped & saute'ed)
  • 2-3 Chicken Breasts (chopped & thrown in raw)
  • 1 small box- Velveeta
  • 12 corn tortillas (about 8 at beginning 4 at end) cut into 1-2 inch squares
  • Cheddar cheese
  • Slices of Avocado
  • HEB Tri-color tortilla strips

Throw everything in a large pot and bring to a boil. Reduce heat and simmer for 45 minutes or until chicken is done. For thicker soup, add more corn tortillas. Top with cheddar cheese, a couple of sliced avocado and tortilla strips on each serving.

Recipe by Kitty Angell

Please leave questions or comments for Kitty below this post.


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