Quick Tortilla Soup
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.
Yield: 4 cups
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