Hi,
Rice would work best. I didn't even think of that. The appeal was its
simplicity.
Nancy
----- Original Message -----
From: "Nicole Massey" <[email protected]>
To: <[email protected]>
Sent: Monday, January 27, 2014 9:05 AM
Subject: Re: [CnD] No fuss tortilla soup
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!
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