Chicken Tortilla Soup with a Texas Twist

Submitted by Alisa Ringger

Submitted by, Gretchen Chesley

3 cloves garlic 1 can Ro-Tel diced tomatoes

1 medium onion ½ tsp. cumin

1 Tbsp. butter ½ tsp. chili powder

1 Tbsp. olive oil ½ tsp. pepper

1 can Campbell’s tomato soup 1 tsp. salt

1 can chicken broth ½ tsp. Italian seasoning blend

½ bunch cilantro 1 Tbsp. fresh lime juice

4-5 cubed (or shredded) cooked chicken breasts*

Sautee garlic, onion, butter, and olive oil until the onions are tender. Add the canned goods, spices, chicken, lime, and cilantro. Simmer until hot. Serve with tortilla strips, or chips, cheese, sour cream, avocado, and lime wedges.

Best if you heat 4-5 hours

*If you have the extra time, adding raw chicken breasts and allowing them to slow cook into the soup makes the soup extra good.