Chicken Tortilla Soup

Spicy Chicken Tortilla Soup                                              Nancy Harrison

Ingredients:

·         2 large cans of chicken packed in water

·         1 onion, chopped

·         3 cloves garlic, chopped

·         1 TB chili powder

·         24-oz can of Cream of Chicken Soup

·         24-oz can of Cream of Mushroom Soup

·         3 cans Ro-tel, 2 mild, 1 hot

·         2 cups milk

·         1 qt chicken broth

·         2-4 cans of cannellini beans

Instructions:

Sauté onion and garlic in 2 TB butter (or olive oil) until softened; add chili powder and sauté for an additional minute or two. Add soups, Ro-tel, stir to blend. Slowly stir in the milk and chicken broth; heat til creamy; add beans and let simmer for as long as you want or eat immediately.

Serve with garnishes of chopped cilantro, crushed tortilla chips, shredded cheese, sour cream, chopped avocado, etc. Enjoy!