Description Gluten Free Makes 2 Quarts: 8 servings Cook Time: 30 minutes Additions: 2 (14.5 oz.) cans chicken broth 1 large boneless chicken breast or 1 1/2 cups cooked, shredded chicken 1 can (14.5 oz) petite diced tomatoes (use jalapeño or fire-roasted style for a kick) 1 cup water To Prepare: Bring chicken broth, soup mix, chicken breast (if using raw), and water to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is tender. Remove chicken breast, shred, and return to soup pot (if using cooked chicken, add now). Add diced tomatoes and simmer on low heat for 10-15 minutes. Top with crumbled tortilla chips & shredded cheddar cheese to serve. Add a spoonful of salsa or some hot sauce for extra heat. Recipe Variations: Gourmet Light Add fat free or low fat chicken broth Top with low fat shredded cheese Vegetarian Variations Substitute vegetable broth for the chicken broth. Substitute cubed tofu in place of chicken Extra Hearty Add an extra cup of cubed chicken Add fresh salsa Crock-Pot Instructions Cooks in only 30 minutes. Crock-pot not necessary Ingredients: Freeze-dried corn, black beans, onion, garlic, green chiles, herbs and spices.
