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Can Can Tortilla Soup Recipe

Got cans on the pantry shelf? While everyone doesn’t have the space for a full-blown storage room, most have at least a few cans of oft-used items. Canned chicken or turkey is another time-saver that is often stored for quick sandwich fillings or casseroles. For those interested in putting dinners together quickly, dehydrated onion flakes are a must, and eliminate the need to chop onions. Can Can Chicken Tortilla Soup, a delicious, slightly spicy, creamy soup reminiscent of that served at a popular chain restaurant, uses canned soups, as well as tomatoes and green chilies, salsa, canned chicken, and a few basic spices. It can be put together quickly, and is especially convenient since everything is mixed in the slow cooker. Although slow cooking helps bring out the flavors of the ingredients and can be made without supervision, the soup can also be simmered on the stovetop.
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If there is chicken from the Poached Chicken Module or Slow Cooker Turkey Breast Module, either can be substituted for the canned chicken. Fresh onions may also be used instead of the dehydrated onion flakes, but it will take extra time to chop them. For those who don’t want to bother frying fresh tortilla strips, crushed packaged tortilla chips may be substituted.

10 Servings

Soup:
1 10 3/4 ounce can condensed cream of mushroom soup
1 10 3/4 ounce can condensed cream of chicken soup
1 10 3/4 ounce can condensed cream of celery soup
1 10 3/4 ounce can condensed cheddar cheese soup
1 10 oz. can diced tomatoes and green chilies, such as Rotel
1 4 oz. can diced green chilies
1/2 cup medium salsa
3 cups water
1 tablespoon granular chicken bouillon
1/4 cup dehydrated onion flakes
1 teaspoon dehydrated garlic
1 1/2 teaspoons chili powder
1/2 teaspoon freshly ground black pepper
1 12 oz. can Chicken or turkey

Topping:
2 tablespoons vegetable oil
6 corn tortillas, cut into 1/4" strips
  1. Mix all soup ingredients except chicken in a 3-4 quart slow cooker; turn to low and cook on low for 3-4 hours. Alternately, mix all ingredients in a large soup pot and bring to a boil. Turn the heat down to a simmer and cook for 45 minutes to an hour, stirring occasionally.

  2. Meanwhile, heat the vegetable oil in a large skillet.

  3. Add the tortilla strips and cook over medium heat until crisp, stirring constantly; drain on paper towels.

  4. To serve: sprinkle each serving with the crisp tortilla strips.

Amount Per Serving
Calories 281 Calories from Fat 133
Percent Total Calories From: Fat 48% Protein 19% Carb. 33%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 4 g
Cholesterol 33 mg
Sodium 1195 mg
Total Carbohydrate 23 g
Dietary Fiber 1 g
Sugars 0 g
Protein 14 g

Vitamin A 15% Vitamin C 13% Calcium 0% Iron 13%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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