Sour Cream Chicken Tortilla Soup

Ingredients

• 2-3 chicken breasts - boiled, deboned and torn into pieces (reserve chicken broth)
• 4 cups of reserved chicken broth
• 1 can regular rotel* - drained
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• 1 can corn - drained
• 6-8 slices of American cheese**
• 1/4 tsp. cumin
• 1 Tbsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. paprika
• salt and pepper to taste
• 1/2 cup sour cream
• grated cheddar cheese for garnish
• 3 burrito size flour tortillas
• cooking spray

*Rotel is a brand of canned tomatoes and green chiles. You could substitute your own favorite brand or plain tomatoes and a small can of green chiles.

**If you have a large white cheese dip from a Mexican restaurant, it's even better than the American cheese.

Directions

In a large pot add chicken, broth, rotel, corn, American cheese or white cheese dip, cumin, chili powder, garlic, paprika, salt, pepper, and sour cream. Bring contents of pot to a boil and then reduce to a simmer. Simmer for 30 minutes.

Cut flour tortillas into strips. I cut them really thinly so that they get good and crispy. Spray the tortilla strips with cooking spray. Make sure they are coated really well. Sprinkle with salt and bake them in a 400 degree F oven, flipping them often to crisp the top and bottom. Cook them until they are brown and crispy (about 10 minutes).

Serve the soup with cheddar cheese and tortilla strips as a garnish on top. Yummy!

Source: A friend named Fran