Mexicalli Soup

1 (26 oz.) can of Cream of Mushroom Soup

1 (26 oz.) can of Cream of Chicken Soup

2-3 cups of chicken broth

2 cups milk

1 can rotel

3 1/2 lbs chicken breasts

1 1/2 tablespoons chili powder



4-5 tortillas

Cheese for garnish (optional)

Chips (optional)

Cook chicken breasts (save the broth).  In a large pan, sauté onions (put 1-2 T. butter in pan & cook onions for awhile).  Add chili powder & garlic (garlic salt can be used).  Add cans of soup, chicken broth, milk, and rotel.  Stir until mixed well.  Simmer over low heat.  Add chicken in bite sized pieces and continue to simmer.  Cut tortillas into small triangles and add to soup.  Garnish with cheese and can be served with chips.

Amy Smith (Jamie’s Friend)

Neosho, Missouri

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