Spicy Chicken Soup

By: Cathy Zeis - The Walk-In Chef
By: Cathy Zeis - The Walk-In Chef

Ingredients


  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can chicken broth
  • 1 can original Ro-Tel
  • 1- 7 can oz. chopped green chilies
  • 1 can petite-diced tomatoes, garlic and olive oil seasoned
  • 2- 6 oz. packages fully cooked chicken breast strips,
    Southwestern Style


    Directions

    In a large pot, combine all ingredients and simmer over low heat for 30 minutes. Garnish with Monterrey Jack Cheese, chopped tomatoes, chopped avocado, and chopped fresh cilantro. Serve warm with warm flour tortillas and lime flavored chips.
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