This would work well using a chicken and rice soup instead of chicken noodle. (Most tortilla soups I've encountered don't have noodles in them) This is worth trying.
> -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Nancy Martin > Sent: Sunday, January 26, 2014 11:42 PM > To: [email protected] > Cc: [email protected] > Subject: [CnD] No fuss tortilla soup > > Hi everyone, > I found this in the recipes on the site for Ro-tel tomatoes. It > appealed to me because it doesn't make a large amount and its > simplicity. I'm including one review because of its suggestions for > additions. > > No Fuss Tortilla Soup > > Prep Time: 10 minutes > Serves: 2 servings (1-1/2 cups each) > > Ready-to-serve chicken noodle soup is easily transformed to tortilla > soup with the addition of Ro-Tel Tomatoes, tortilla chips and Cheddar > cheese. > > INGREDIENTS > 1 can 18.6 oz ready-to-serve chicken noodle soup > 1 can (10 oz) Ro-Tel Original Diced Tomatoes & Green Chilies, > undrained > 1 cup coarsely broken tortilla chips > 1/2 cup shredded Cheddar cheese > > DIRECTIONS > Combine soup and undrained tomatoes in medium saucepan. Cook over > medium heat > 6 minutes or until hot, stirring occasionally. > Divide tortilla chips evenly between 2 serving bowls. Top with soup > mixture; > sprinkle with cheese. > > My family loved this soup. I made chicken soup from chicken and > vegetable broth and added 1 can of corn and 1 can of black beans with > the Rotel original diced tomatoes and green chilies to make it > southwestern style. And for an added twist: 4oz. of cream cheese to the > mix. Delicious! > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
