Chicken Tortilla Soup 4 cups chicken broth 1 can Rotel tomatoes 1 cup frozen or fresh corn kernels 1/2 rotisserie chicken meat, chopped 1 can cream of chicken soup 2 tsp chili powder 1 tsp garlic powder 1 tsp onion powder salt pepper In a large pot or Dutch oven, combine all ingredients. Bring to a boil and simmer 10 minutes, stirring frequently. Serve with sour cream, crushed tortilla chips and Monterey Jack cheese.
New Orleans Shrimp and Artichoke Soup Absolutely DELICIOUS loaded with shrimp and sweet artichokes, seasoned with Creole/Cajun spices . A version taught at the New Orleans School of Cooking and AMAZING!!!