Pot of Yum: Spicy Chicken Tortilla Soup Second Place 2008 Pot of Yum Recipe Contest
March 2008 brought us our first Neighborhood recipe contest: The Pot of Yum! The contest resulted in many delicious entries and made for tough judging by our LivingAfterWLS Food Editor Barbara Gibbons. Marianna earned second prize honors with her "Spicy Chicken Tortilla Soup". Give it a try - you are sure to love this Pot of Yum! Link here for all of the recipe submissions: Pot of Yum Recipe Contest
Barbara writes, "This recipe can be used as either a starter course for the meal or as an entree. Packed with lots of shredded chicken and the flavors of condensed soup, it was one of the easiest recipes to prepare with a real south-of-the-border taste. Congratulations and keep experimenting!"
Marianna's Pot of Yum, AKA Spicy Chicken Tortilla Soup
Recipe By : Marianna
Serving Size : 8 Preparation Time :0:00
Categories : Pot of Yum
Ingredients:
1 pound chicken breasts, no skin, no bone, R-T-C
10 3/4 ounces cream of chicken soup, fat free -- 1 can
10 3/4 ounces cheese soup, condensed -- 1 can, fiesta nacho style
10 1/2 ounces canned tomatoes with green chiles -- Rotel
24 ounces canned tomatoes
8 ounces green chili peppers -- 2 small cans
2 ounces chili peppers, canned -- chipolte
3 small corn tortilla
Directions:
Easiest part. Put all the above in the crockpot. Stir. Cook on low for 8 hours, or high for at least 4. Take out chicken breasts, shred, put back into crockpot. Cook another ten minutes. Shred corn tortillas into 1/4 inch pieces, and put into crockpot, stirring to mix. Cook ten minutes.
Serve in bowl. If wanted, top with 1 Tbsp of shredded cheddar cheese and 1 tsp of fat free sour cream. (I don't add these...for me it is more a garnish for those already in maintenance phase) ( I also do not use the corn tortillas in my bowl. I take my serving out before adding this for the rest of the family)