Chicken Tortilla Soup

Last night for dinner, I made my favorite soup recipe of all time: Chicken Tortilla. It is a super easy recipe, makes plenty for leftovers and is actually fairly healthy. So, I thought I would share it with everyone else. I certainly can't take the credit for this, it came from my good friend Jennifer. We lived together in college, were in each other's weddings, attend the same church, and I just love her friendship!

Chicken Tortilla Soup

8 cups water
3 chicken breasts
1 can cream of chicken soup
1 can Rotel
12 oz. Velveeta Light
1 tbsp Garlic Powder
1 tsp Black Pepper
1 tsp Seasoning Salt
1 tsp Chili Powder
1 cup milk
3 flour tortillas

Bring the water to a boil in a large Dutch oven. Boil the chicken breasts until full cooked. Remove chicken from the boiling water and cut into bite size pieces (I normally cut the chicken into pieces before I cook it just because then the chicken cooks faster). Return the chicken to the water and add in all of the remaining ingredients except the tortillas. Bring mixture to a boil and cook for around 10 minutes. Tear the tortillas into small pieces and add to mixture. Boil an additional 10 minutes or until the tortillas are soft. (I normally add around 5 fajita-size tortillas because this is my favorite part of the dish.) Serve with tortilla chips for dipping and enjoy!

A few personal notes:
1. Make sure you keep stirring the mixture because I have trouble with it sticking to the bottom of my pan--even with my expensive Analon.

2. The soup is pretty thin even with the tortillas. If you want a thicker soup I would add some flour or corn starch/water mixture.

3. This soup is great for freezing and warms up really well. Just make a batch and put half of it in the freezer for another cold, autumn/winter's night.