Grandma Pammy’S Five Can Chicken Tortilla Soup

• 1 bag Boneless, Skinless, Chicken Tenders (3 Pounds, Cooked And Cubed)
• 2 cans (10 3/4 Oz. Size) Cream Of Chicken Soup
• 1 can Rotel Tomatoes (10 Ounce Can, I Use Mild)
• 1 envelope Taco Seasoning Mix (1 Ounce Package)
• 1 can (14 Oz. Size) Beef Broth
• 1 can (14 Oz. Size) Chicken Broth
• 2 bags Shredded Monterey Jack/Cheddar Cheese (8 Ounce Bags)
• 1 bunch Green Onions, Finely Chopped
• 1 container Sour Cream (8 Ounce, Optional)
• 1 bag Shredded Cheese (8 Ounce Bag, For Topping)
• 1 bag Fresh Gourmet Tri-Color Tortilla Strips

1. Prep time includes time for chicken tenderloins to boil; cool and to be cubed.
2. 1. While chicken tenderloins are boiling, I prepare the rest of the soup ingredients.
3. 2. In a 5 quart soup kettle combine soup, taco seasoning and Rotel, until smooth.
4. 3. Gradually add cans of broth; stirring as you add.
5. 4. Stir over medium heat until completely combined.
6. 5. Add shredded cheese packages and stir until melted; the cheese helps to thicken the soup.
7. 6. Reduce heat to simmer.
8. 7. Once chicken tenderloins are done; drain and run under cold water, so they are not too hot to handle, while you cut them into cubes.
9. 8. Stir the chicken cubes into the soup mixture.
10. 9. Increase heat and cook to desired serving temperature; stirring frequently.
11. 10. Ladle soup into individual bowls, and garnish with additional shredded cheese, tortilla strips, and green onions. Sour cream can also be added if desired.
12. This tastes even better the next day; if there are any leftovers!

chicken tenders, cream of chicken soup, tomatoes, mix, beef broth, chicken broth, cheddar cheese, green onions, sour cream, shredded cheese, tri

Taken from tastykitchen.com/recipes/soups/grandma-pammye28099s-five-can-chicken-tortilla-soup/ (may not work)