CHICKEN TORTILLA SOUP

By Clarabell

Ingredients

• Garnish:
• 1 – 14 oz. can condensed tomato soup
• 1/4 c water
• 1 – 14 oz. can chicken broth
• 4 large chicken breasts, w/bone and skin for best flavor
• 1 – 12 oz. can pinto or black beans in chili sauce
• 5 corn tortillas
• 2 c shredded cheddar or Jack cheese
• 1 large sweet onion, finely chopped
• 1 large avocado

Preparation

Step 1

Heat oven to 450 degrees.

In a medium pot, put tomato soup, water and chicken broth on medium, heat. Place chicken breasts in soup mixture and bring to a boil. Cover, lower heat and simmer on low for about 45 minutes. Turn off heat, leave on stove, covered for another 45 minutes. Remove chicken from bone, shred and put back in broth. Add beans (w/liquid) and simmer until warmed.

For garnish, cut corn tortilla into strips, Toss w/ 1 T olive or canola oil. Bake about 10 minutes or until golden brown. Put shredded cheese, chopped onion, diced avocado, and salsa in separate bowls. Ladle soup into bowls and let guests top with choice of garnish.