Crockpot Chicken Cheese Tortilla Soup
Forgive the picture, this one doesn’t photograph very well!
One of Mike’s favorite restaurant foods when he lived in South Dakota was Chicken Tortilla Soup from Ground Round. I got to have it one time when we flew out to see his family, and it was really good. We don’t have Ground Rounds out here so it’s been at least 12 years since we last had it.
Anyway, he mentioned a couple of weeks ago that he was craving it, so I went online and found a “copycat” recipe for it. I adapted it for the crockpot and surprised him with it, and it was a huge hit. Even the kids, who aren’t that crazy about soup, loved it!
Chicken Cheese Tortilla Soup
1 pound cubed chicken breast
2 cans Campbell’s “Fiesta Nacho Cheese” condensed soup
2 cans condensed cream of chicken soup
2 cups milk
2 cans (about 14 oz each) mild enchilada sauce
Crushed tortilla chips
Shredded cheddar cheese
Gently boil the chicken breast until cooked through and shred or cube. Combine all ingredients except the tortilla chips and cheddar cheese and place in crockpot.
Let cook on low for about four hours, stirring occasionally as it will burn easily. Crush tortilla chips and place in bowl, ladle soup over top. Sprinkle top with shredded cheddar cheese.