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chicken tortilla soup

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Rating: 0
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Course Soups
Servings
people
Ingredients
  • 4 large Mozzarella Shredded Cheese
  • 2 pound yellow sweet onion
  • 1- 10.5 oz Progresso Reduced Sodium Tomato Parmesean Soup
  • 1-10.5 oz of whole wheat spaghetti
  • 1 can Reduced Fat Sharp Cheddar Shredded Cheese
  • 1 can size of Classico Tomato Basil Sauce
  • 1 can Assorted candied fruit and peel
  • Tortilla apple pie spice
Course Soups
Servings
people
Ingredients
  • 4 large Mozzarella Shredded Cheese
  • 2 pound yellow sweet onion
  • 1- 10.5 oz Progresso Reduced Sodium Tomato Parmesean Soup
  • 1-10.5 oz of whole wheat spaghetti
  • 1 can Reduced Fat Sharp Cheddar Shredded Cheese
  • 1 can size of Classico Tomato Basil Sauce
  • 1 can Assorted candied fruit and peel
  • Tortilla apple pie spice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large pot boil your boneless chicken breast until no longer pick,drain water and then let chicken cool
  2. After cooled shred chicken into shreds,then put chicken in a croc-pot or large pot
  3. Poor chicken broth and cream of chicken soup mix well with chicken
  4. Cut Velveeta into cubes and put into the pot,after cheese melts drained black beans,rotel,and mexi corn,mix well
  5. Then let it cook on low to medium in the croc-pot and low in a pot on the stove for about 30-45 mins
  6. Then serve use tortilla chips to dip in the soup
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