King Ranch Chicken Soup

• 2 tablespoons butter
• 1 cup chopped yellow onion
• 1 cup chopped green bell pepper
• 1 garlic clove, minced
• 2 (10-oz.) cans diced tomatoes and green chiles
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (10 3/4-oz.) can cream of chicken soup
• 5 cups chicken broth
• 1 (1 1/2- to 2 1/2-lb.) whole deli-roasted chicken, skin removed and meat shredded
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 8 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips and halved
• Kosher salt
• Garnish: shredded cheese

1. Melt butter in a large Dutch oven over medium-high heat. Add onions and peppers, and saute 6 to 7 minutes or until tender. Add garlic, and saute 1 minute. Stir in diced tomatoes, cream of mushroom soup, and cream of chicken soup; combine thoroughly. Stir in broth and next 4 ingredients.
2. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 5 minutes. Stir in tortilla strips, and simmer 2 more minutes. Add salt to taste.
3. PACK IN SOME GOOD PROTEIN Roasted pork or deli-roasted chicken will stand up to the simmer and add savory depth.
4. We tested with Swanson 100% Natural Chicken Broth.

butter, yellow onion, green bell pepper, garlic, tomatoes, cream of mushroom soup, cream of chicken soup, chicken broth, chicken, oregano, ground cumin, chili powder, corn tortillas, kosher salt, shredded cheese

Taken from www.myrecipes.com/recipe/king-ranch-chicken-soup (may not work)