Thursday, November 6, 2008

Tortilla Soup

This soup is very easy and tasty
*adapted from Kraft Foods Recipe


4 Tbs. Italian Dressing
2 cloves garlic minced
2 cans (14 1/2 - 15 oz) of chicken broth
1 to 1 1/2 cups water
1 lb of skinless, boneless chicken breast (you can use less if you want, I often just use on breast)
1 can (15 oz) tomato sauce
Some fresh cilantro

Tortilla chips, Shredded Cheddar & Monterey Jack or Mexican Shredded Cheese Mix, and sour cream for TOPPINGS

Cook chicken in large pan and then shred. In a large saucepan add the dressing and the garlic and cook for a 1-2 minutes on medium heat, stirring occasionally. Gradually add chicken broth and water while stirring. Add shredded chicken and bring mixture to a boil. Simmer for about 15-20 minutes. Stir in the tomato sauce. Drop in some cilantro (I usually use 2-3 sprigs) and cook on a medium heat while stirring till it begins to simmer again. Add in desired toppings in desired amount!!

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