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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This soup is warm and spicy on a cold day. You may serve soup with sour cream, shredded cheese, olives, diced tomatos, or crushed chips for people to garnish as they like. I usually serve this soup with corn bread. Ingredients:
3 lbs chicken breasts, shredded |
3 cans cream of chicken soup |
32 oz. chicken broth |
1/2 medium onion, diced |
1 tbsp chili powder |
1/2 tsp. black pepper |
1/2 cup picante sauce |
8 corn tortillas, sliced |
Directions:
1. Bake or fry chicken breasts and set aside to cool. Meanwhile dice onion (I like a red onion with this recipe) and put into pot with just a little of the chicken broth and simmer the onions until nearly transparent.
2. Next add all ingrediants except chicken and tortillas. Stir together and let simmer while you prepare chicken and tortillas.
3. Next start shredding chicken and add to pot as you go along. After you have added all the chicken take out four tortillas and slice using your knife horizontally and then vertically to create small squares. Repeat with the last four tortillas and then add tortillas to the pot. Simmer another 10 minutes and serve.
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