Chicken Tortilla Soup

4 cans of chicken broth (about 60 oz.)
4 cans of cream of chicken soup (about 40 oz.)
1 C. of your favorite salsa (sometimes I do a 1 1/2 C.)
2 C. of cooked chicken ( I'm lazy and often use a rotisserie chicken)

This recipe makes a lot - use a big pot for cooking.
Cook over stove or in crock pot on low to med. heat until warmed through.
I always do the crock pot, maybe 1 hour or two.

Garnish with any of the following: cheddar cheese, chopped tomatoes, green onions, s. cream, avocados, olives, favorite tortilla chips.

Super easy, delicious on a Fall day.
Easy to freeze in a tupperware container.
Just thaw and warm through again for another meal.

(*Special Note - Recipes that I post on this blog are usually easy to make.
They are my favorites that I make most often for our family.

In case our house burns down, and I lose all our favorite recipes;
this blog serves as my backup of our favorite recipes.
I post the recipes more for me than anyone.

If by some off chance, a recipe has caught your eye, but it was months ago, and you can't find it.
You can click on the picture of the red spatula on the side bar, and find the recipe.)

1 comment:

Karen said...

Sounds yummy, I love good soup on a fall day!