Recipe for Quick Tortilla Soup from the Southwestern section.
Quick Tortilla SoupYield: 4 cups 2 (10 1/2 ounce) cans chicken and rice soup, undiluted
1 cup canned diced tomatoes with juice
2 tablespoons canned green chiles
1 cup (4 ounces) shredded Cheddar cheese
2 cups crushed lightly salted tortilla chips Combine first 3 ingredients; refrigerate overnight or at least 3 hours. Bring mixture to the boiling point when ready to serve. Sprinkle with tortilla chips and cheese.
We hope you enjoy your freshly made Quick Tortilla Soup. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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