I started making this recipe many years ago when we lived in Dallas. This chicken tortilla soup is very easy to make. And I usually prepare it with chicken quesadillas after the chicken is cooked and shredded. But you can have it either way, because it’s delicious.
Ingredients:
- 1 1/2 -2 lbs Chicken Breasts
- 2 cans Cream of Chicken Soup
- 3 cans Water
- 1/2 can Rotel, drained (I use Mild, but you can use whichever you want)
- 1/4 tsp each Salt, Garlic Powder, and Cumin
- 1/8 tsp Pepper
- 1 pkg of Tri-color Tortilla Strips
- 1 Avocado
- and 1 cup Mexican Blend Shredded Cheese
Instructions:
- First, put the first 6 ingredients in a pot over medium-hi, and heat till the liquid starts to boil.
- Next, once boiling, put burner on low, cover, and simmer till chicken is cooked.
- Then, shred chicken and put back into the pot.
- And serve over sliced avocado, tortilla strips, and shredded cheese.
If you want to make chicken quesadillas, you’ll need flour tortillas and shredded Mexican blend cheese. I usually use soft taco size tortillas. However, you can use whatever you prefer.
Place one tortilla on a plate, add some shredded chicken, and sprinkle with plenty of shredded cheese. And finally you’ll top it with another tortilla before placing the quesadilla in a pan on low heat. Heat through, till bottom is browned. Then flip over with a spatula, heating that side till it is browned as well.
If you made this recipe, what did you think of it? Do you have your own for chicken tortilla soup or quesadillas? Your comments are appreciated.
Chicken Girl 