Chicken Tortilla Soup

Submitted by Natalie Vertin

1 rotisserie chicken (de-boned) OR 2-3 boneless, skinless chicken breasts cooked in 2 cans chicken broth for about 30 minutes. Remove chicken and cut up into bite-sized pieces. Return to broth.

Combine:
Chicken meat
2 cans chicken broth
2 cans Southwest Chicken-Vegetable Soup
1 can chili beans (drained)
1 can Rotel
1 can diced tomatoes w/ onion and garlic

**Can season with fresh/dried cilantro to taste. Heat thoroughly…5 minutes before serviing, crush a couple handfuls of tortilla chips into soup.

To serve, top with crushed tortilla chips, tortilla strips or Fritos, Monterey-Jack cheese, sour cream, guacamole, etc.