King Ranch Chicken Soup

INGREDIENTS

1 (10.75-oz)can cream of chicken soup

1 (10.75-oz) can cream of mushroom soup

2 (10-oz) cans Rotel diced tomatoes and green chiles, undrained

5 cups College Inn Chicken Broth

1 tsp onion powder

1/2 tsp garlic powder

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1 tsp cumin

1 whole rotisserie chicken, skin removed and meat shredded

8 oz Velveeta, chopped

6 small corn tortillas, cut into 1/2-inch strips and cut in half

INTRUCTIONS

In a Dutch Oven, whisk together cream of chicken soup, cream of mushroom soup and chicken broth. Stir in Rotel tomatoes, onion powder, garlic powder, chili powder, cumin and chicken. Bring to a boil. Reduce heat to low, stir in Velveeta. Simmer for 10 minutes, until cheese is melted and incorporated into soup. Stir in corn tortilla strips and cook an additional 2 to 3 minutes.

Read More>>King Ranch Chicken Soup@plainchicken

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