I don't know if any of you remember me saying I would like to try one recipe a week from Pinterest and blog about it. We all know I love to cook and any excuse to use my Rachael Ray stuff works for me.
This week we tried a recipe for Chicken Tortilla Soup. I picked this one because the point value was fairly low. You could have one cup for only four points. That is a winner in my book. Anyway, how was it? Fantastic!!!! There is a Mexican restaurant where I'm from and they buy chicken tortilla soup by the bag and this was so close to the real deal it was unreal. Now I will give you a heads up as you are pouring all the ingredients into the pan you will be grossed out and it will look mushy and gross. .Give it a chance though, you will be so glad you did! I did take a picture on my iPhone, but lets face it that picture is horrible so I used a photo from the original source up top.
Now for the recipe:
(adapted from Emily bites, which she adapted from food.com)
Chicken Tortilla Soup
6 oz cooked chicken breast, shredded or chopped
1 cup water
1 (15 oz) can fat free, low sodium chicken broth
1 can Campbell’s 98% Fat Free Cream of Mushroom Soup
1 can Campbell’s 98% Fat Free Cream of Chicken Soup
1 can Campbell’s 98% Fat Free Cream of Celery Soup
1 can Campbell’s Cheddar Cheese Soup
½ can of Rotel Tomatoes & Green Chiles I did not use this because the family is not big on tomatoes
½ cup chunky salsa (I used Medium)
½ onion, chopped Did not use this either, although only because I didn't have it.
¼ cup fresh cilantro, chopped Did not use. We do no like cilantro in our house
2 garlic cloves, minced
½ t red chili powder I didn't add this in the soup, but did add red crushed pepper flakes to my personal bowl, since I have 5/6 year old eating this it couldn't be spicy.
Salt to taste
Pepper to taste
12 T of tortilla strips (the type found in bags by the salad toppings) – I prefer New York Texas Toast brand in Chili Lime, but Fresh Gourmet also sells something similar
1. In a large pot, combine all ingredients except the tortilla strips
and stir until mixed. Bring to a boil and then simmer covered for one
hour. When serving, sprinkle 1.5 tablespoons of tortilla strips over
each cup of soup.
It says that it is 4pp per 1 cup serving (if you are keeping track) I personally always add a point to soups unless I have plugged it in myself, which I haven't had time to do with this one.
Now a picture: courtesy of EmilyBites.com