Souper Easy Tortilla Soup

by lpitner

Prep time: 0:15 Overall time: 0:45

Servings: 8 servings

INGREDIENTS

2 lbs boneless chicken breast
Three large cans Mild Rotel Tomatoes
1 Package Tex-Mex Chili Mix
Dash or two of Cayenne Pepper (to taste)
Dash or two of Chili Flakes
Dash of Cilantro
2 Cups of Water

10 Corn Tortilla's cut into 1/4 inch strips
Canola Oil

Mild Colby Cheese

INSTRUCTIONS

Cook chicken in covered glass bowl in Microwave til done (or you can throw it all undone in the crock pot first thing in the morning).

In large dutch oven or crock pot, dump in tomatoes, chili mix, cayenne pepper, chili flakes, cilantro and water.

About a half hour before serving, in small deep pan, pour canola oil on high heat. Test oil by dropping in one tortilla strip, if it bubbles, it's ready!

Drop in 10-15 strips of tortilla at a time, fry until strips no longer bubble... and are crisp like chips. Drain on paper towel.

Coarsely grate 1/2 pound of colby cheese. Sprinkle cheese in bowl, and pour soup over it. Add tortilla strip chips to top and enjoy!

CHEF COMMENTS

Make this in less than thirty minutes, or let it cook all day in a crock pot.

Tagged: soups, tortillasoup add tags

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