It was brought to my attention that I was mistaken with the orgin of this soup. Big thank you to Calissa Lazowicki for handing down this recipe and for clearing up that mistake. Credit is due where it is earned. And also thank you for sharing your post on Facebook and getting my blog more traffic.
The funniest part about this recipe is my husband doesn't like tomatoes but he LOVES this soup! This soup is really that good! :)
2 15oz. cans of diced tomatoes (I use the kind with green chilies in them)
1 small can of diced chilies
1 can cream of chicken soup
1 soup can of water
2 cups of chicken broth
1-2 boneless skinless chicken breast, diced and cooked
Flour tortillas, cut into small strips
For the chicken part of this recipe, I dice up a chicken breast and cook it on medium heat in water. No need adding oil or other fats to this recipe, save that for the toppings!
Place the first 6 ingredients in the crock pot and let simmer on low for 3-4 hours. Mix a few times to break up the cream of chicken soup.
When ready to serve, place a handful of the flour tortilla strips in the bottom of your soup bowl. Spoon soup into bowl, top with shredded cheese and mix. Top with crumbled tortilla chips and serve!
|cooking the chicken in water|
|flour tortilla strips|
|best. soup. ever!|
On a side note, if you don't eat all your soup or tend to "over cheese" like me, you want to make sure you rinse out your bowl right away or soak in hot soapy water to break up the melted cheese stuck on the bottom of the bowl and spoon. I rarely have this problem, but sometimes it just happens.