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Chicken Tortilla Soup

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Just thought I'd share a quick and easy soup that fits well on a rainy, dreary day such as today. This is one that you can make in a little over an hour with minimal clean-up.


1 pack of chicken breasts (3 pieces)

1 can of Fiesta Nacho Cheese soup

1 can of Cream of Chicken soup

1 can of green enchilada sauce (mild)

1 medium jar of Pace picante (medium)

2 cups of milk

I like to cook the chicken in the oven by placing them in a casserole dish with a little water to keep them from burning. Cook at 375° for about 45 minutes, turning them over half way and adding a little more water if necessary.

About the time that the chicken is done cooking, mix the remaining ingredients in a soup pan while the chicken cools. Shred the chicken and mix into soup mixture. Continue to cook for a little while until everything is heated well and serve!!

In lieu of crackers use tortilla chips.

If you like it a bit warmer you could substitute with hot picante or maybe even add some Tabasco. As listed it has a little warmth but not overbearing at all.

A great soup to warm the bones on a cold day!

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