Serving Size: 4-6

Ingredients:

• Two boneless breasts cut into 1 inch cubes
• 3 cups chicken broth
• 1 (10 ounce) can tomatoes and green chilies
• 1 teaspoon cumin
• 2 teaspoons chili powder salt and pepper
• 4-6″ tortillas, cut into strips
• 2 cups shredded Gordo’s Melt White American Cheese

Bring chicken broth and chicken to a boil, reduce heat, add cumin, chili powder, salt and pepper and simmer for 20 minutes. Add the 1/2 inch tortilla strips to the  soup and simmer for 10 minutes. Stir in the cheese dip, can tomatoes and chilies. Once soup is heated all the way through, add the shredded cheese and stir until melted. Garnish with sour cream, tomatoes, green onions. Serve with white corn tortilla chips.

2 Responses to “Creamy Tortilla Chicken Soup”