Ground Round Mexican Chicken And Tortilla Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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GROUND ROUND MEXICAN CHICKEN AND TORTILLA SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Greene Estate in Mesquite, Texas in 1991. Ingredients:
1 pound cubed chicken breast browned |
1 can nacho cheese soup |
1 can cream of chicken soup |
1 soup can milk |
1 can mild enchilada sauce |
crushed tortilla chips |
shredded cheddar cheese |
Directions:
1. Brown chicken breast and set aside.
2. Combine all other ingredients except tortilla chips and cheddar cheese.
3. Bring to a boil over low heat stirring often.
4. Serve with crushed tortilla chips and shredded cheddar cheese in the soup.
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