12 to 14 chicken legs
2 cans Campbell’s Cream of Mushroom Soup (25% lower sodium)
4 cans Campbell’s Cream of Chicken Soup with Herbs
2 cans (14 oz) Chicken Broth (99% fat free and low sodium)
1 package (12 oz) flour tortillas
Place chicken legs in a large soup pot and cover with water. Cook over medium-high heat until chicken is done. Remove chicken. Skin, debone and cut into bite sized pieces.
After removing the chicken from the broth, pour the broth through a strainer to remove bits of fat and foam that have accumulated during cooking.
Place chicken pieces back in broth. Simmer chicken and broth on low. Add chicken broth and soup. Bring mixture to a simmer.
Slice or tear flour tortillas into large bite size pieces and drop into simmering broth. It may not be necessary to use all of the tortillas. Stir soup making sure the tortilla pieces are fully wet and submerged.
Simmer until tortillas are tender (about 20-30 min.) Serves 12.
Sandra Dies, Network Services.
2 cans Campbell’s Cream of Mushroom Soup (25% lower sodium)
4 cans Campbell’s Cream of Chicken Soup with Herbs
2 cans (14 oz) Chicken Broth (99% fat free and low sodium)
1 package (12 oz) flour tortillas
Place chicken legs in a large soup pot and cover with water. Cook over medium-high heat until chicken is done. Remove chicken. Skin, debone and cut into bite sized pieces.
After removing the chicken from the broth, pour the broth through a strainer to remove bits of fat and foam that have accumulated during cooking.
Place chicken pieces back in broth. Simmer chicken and broth on low. Add chicken broth and soup. Bring mixture to a simmer.
Slice or tear flour tortillas into large bite size pieces and drop into simmering broth. It may not be necessary to use all of the tortillas. Stir soup making sure the tortilla pieces are fully wet and submerged.
Simmer until tortillas are tender (about 20-30 min.) Serves 12.
Sandra Dies, Network Services.
1 comment:
Sandra made the soup for the Network Services and it was De-li-cious. I MADE her put it on the HCPL online cookbook to share with everyone. Thanks Sandra.
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