- Servings: 4
|12 oz||Boneless, skinless chicken breasts|
|¼ tsp||Garlic Powder|
|1 tsp||Dried Oregano|
|2× 10¾ oz cans||Condensed Cream of Chicken Soup|
|2× 10¾ oz cans||Milk|
|2× 4 oz cans||Chopped Green Chilies|
|1 cup||Shredded Cheddar Cheese|
Preheat oven to 425 degrees. Spray a dutch oven with cooking spray. Dice chicken into bite size pieces. Place chicken, garlic powder and oregano in dutch oven over medium heat. Saute until chicken is no longer pink, about 5-7 minutes. Add cream of chicken soup, milk and green chiles. Stir to mix. Simmer for 10-15 minutes.
While soup is simmering, cut tortillas into 1/2" strips. Lay on cookie sheet that has been sprayed with cooking spray. Spray strips lightly with cooking spray. Bake for 5 minutes or until lightly browned. To serve, ladle soup into bowls and top each with grated cheese and tortilla strips.
This recipe doubles easily. Always a hit at our office potlucks. Fresh roasted or frozen chopped green chilies are fabulous, if available. Sometimes I like to add 1 cup of diced zuchini and/or 1 cup of corn. Delicious! Serve with a salad and crusty bread for a simple and complete meal that can be on the table in no time. For a reduced fat version, use reduced fat/sodium condensed cream of chicken soup and reduced fat milk and cheddar. It is still creamy and delicious and enjoyed by all! This recipe is always a hit and so simple to make.