Chicken Tortilla Soup

This is such an easy recipe and I have not found one person who doesn't like it. My kids absolutely love this soup. I ALWAYS have to double the recipe and I still never have any leftovers.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups  cubed chicken
• 1  tablespoon olive oil
• 1 (14 1/2ounce) can chicken broth
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (10 3/4ounce) can  cream of potato soup
• 1 1⁄2 cups milk
• 1 (4 1/2ounce) can  sliced mushrooms, drained
• 1  teaspoon onion powder
• 1 -2  teaspoon cumin (optional, but adds great flavor)
• 2 -4  flour tortillas, cut into 1 x 2 in. strips
• 1 1⁄2 cups  shredded cheese, any flavor
• 1 (12 ounce) jar  jalapenos (you will need the juice.)

Directions

1. In a skillet, cook the cubed chicken in olive oil and 1 tablespoon jalapeno juice until lightly browned. Add salt and pepper to taste.
2. In a soup pot, combine the chicken broth, soups, milk, onion powder and cumin. Add the cooked chicken to the soup. Then add salt, pepper and enough jalapeno juice to taste. I usually use the entire jar's juice.
3. Just before serving, add the tortilla strips and cheese. For cheese lovers, top with more cheese. YUM!
4. You can also add additional ingredients to the individual bowls to change the flavor -- jalapenos, onions, sour cream, salsa or cilantro. It's your choice. Serve with your favorite tortilla chips!