The recipe is basically all from cans, but you can use fresh cooked chicken instead, which I do most of the time. This can be cooked on the stovetop or in a slow cooker. The base of the soup is thick, so it is a hearty soup, certainly not a broth. If you want it to have a thinner base, only use 1 can of cream of chicken soup. I made this last week, but forgot to take a picture of the finished result. Here is the original recipe:
Chicken Tortilla Soup
2 cans of cooked chicken
1 can of Ro-tel
1 can of corn, drained
1 cup of milk
2 cans of cream of chicken soup
dash of garlic powder
Add all ingredients to slow cooker on low for 4-6 hours or add to pot to bring to a boil on the cooktop & simmer for 30 minutes. Garnish with tortilla chips, cheese or other options such as avocado (my favorite). Enjoy!
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