Southwestern Recipes
Quick Tortilla Soup
Ingredients
- 2 (10 1/2 ounce) cans chicken and rice soup, undiluted
- 1 cup canned diced tomatoes with juice
- 2 tablespoons canned green chiles
- 1 cup (4 ounces) shredded Cheddar cheese
- 2 cups crushed lightly salted tortilla chips
Instructions
- Combine first 3 ingredients; refrigerate overnight or at least 3 hours.
- Bring mixture to the boiling point when ready to serve.
- Sprinkle with tortilla chips and cheese.
Yield: 4 cups