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1 package corn tortillas
1 pound chicken, cubed
1 can chicken broth
1 can Ro*Tel
Mozzarella cheese, grated
Cut corn tortillas into very thin strip and fry in skillet with oil. Drain.
Pour chicken broth into a pot with cubed chicken, and cook until the chicken is done.
Remove chicken from broth and put into a large bowl. Set aside.
Add Ro*Tel to leftover chicken broth. Bring to a boil.
Into individual soup bowls, layer in order: tortilla strips, chicken and cheese. Pour the Ro*Tel/chicken broth over all; let cheese melt.
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