Chicken Tortilla Soup

I've modified from a friend to help make it lower in fat. Freezes great!

• Ready In: 2 hrs 20 mins
• Serves: 8

Ingredients

• 4 -5  chicken breasts
• 1 (10 3/4ounce) can  cream of mushroom soup (Healthy Request)
• 1 (10 3/4ounce) can  cream of chicken soup (Healthy Request)
• 1⁄4 cup fresh cilantro (chopped)
• 3 (1 1/4ounce) packages  reduced-sodium taco seasoning mix
• 1  tablespoon chili powder
• 1 (4 1/2ounce) can diced green chilies
• 1 (10 ounce) can Rotel Tomatoes
• 1⁄2 small onion
• 1  teaspoon garlic powder
• 1  teaspoon cumin

Directions

1. Cook chicken in about 6-8 cups water in deep soup pan.
2. Shred chicken and return to boiling chicken broth. Add all listed ingredients.
3. Simmer on low for 2 hours, for the flavor to blend well.
4. Serve while hot with tortilla chips, grated cheese, and homemade pico de gallo.
5. Sometimes, I'll add a little brown rice or quinoa to stretch it- quinoa adds lots of protein and is also good for the kids!