Chicken Tortilla Soup
Ingredients:
6 Boneless, Skinless Chicken Breast, Cooked And Cubed
2 Celery Sticks, Chopped
1 Onion, Chopped
2 Tablespoons Chicken Bouillon Granules
1 Can Cream Of Chicken Soup
10-12 Flour Tortillas
10 Cups Water
Information:
Serving Size 6
296 Calories Per Serving
10 Grams Of Fat
Directions:
Place chicken breast in water with celery and onion in a Very large kettle or soup pot. Bring to a boil, reduce heat and cook about 30 minutes until chicken is tender. Remove the chicken and set aside to cool down. Save broth in roasting pan. Add chicken bouillon to broth and taste to see if it needs any more bouillon or water. Add chicken soup to broth and bring to boil. Cut tortillas into small strips, add strips, one at a time to a briskly boiling broth mixture and stir constantly but gingerly not to tear the strips. When all strips are added pour in chicken and reduce heat to low simmer for 5-10 minutes. Stir gingerly to prevent sticking. Will be Very Thick
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