Ingredients

The following ingredients have 6 Servings
  • 2 cups chicken broth
  • 1 10oz can cream of chicken soup
  • 1 10oz can cream of celery soup
  • 2 cups frozen, sliced carrots
  • 2 cups cooked chicken (shredded or chopped)
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large flour tortillas
  • 1 cup milk

Instruction

  • Place chicken broth into a dutch oven or large heavy bottom pot over medium heat. Whisk in cream of chicken soup and cream of celery soup. Allow to simmer for 10 minutes.
  • Stir in frozen carrots, cooked chicken, onion powder, garlic, salt, and pepper. Bring mixture to a gentle boil.
  • Cut tortillas into 1” squares, using a pizza cutter, then gently add the tortillas to the soup. Press them down to submerge, but do not stir vigorously as they will tear.
  • Once again bring to a gentle boil, then reduce heat, and allow to simmer for 15 minutes. Remove from the heat and gently stir in milk. Serve immediately.