Chicken Tortilla Soup

Chicken Tortilla Soup
EmilyBites.com
Adapted from Food.com

Yields 8 (1 cup) servings; Old Points 3 pts per serving; Points +: 4 per serving; 160 calories, 19 g carbs, 5 g fat, 9 g protein, 2 g fiber

Ingredients:

6 oz cooked chicken breast, shredded or chopped
1 cup water
1 (15 oz) can fat free, low sodium chicken broth
1 can Campbell’s 98% Fat Free Cream of Mushroom Soup
1 can Campbell’s 98% Fat Free Cream of Chicken Soup
1 can Campbell’s 98% Fat Free Cream of Celery Soup
1 can Campbell’s Cheddar Cheese Soup
1/2 can of Rotel Tomatoes & Green Chiles
1/2 cup chunky salsa (I used Medium)
1/2 onion, chopped
1/4 cup fresh cilantro, chopped
2 garlic cloves, minced
1/2 tsp red chili powder
Salt to taste
Pepper to taste
12 Tbsp of tortilla strips (the type found in bags by the salad toppings)

Directions:

In a large pot, combine all ingredients except the tortilla strips and stir until mixed. Bring to a boil and then simmer covered for one hour. When serving, sprinkle 1.5 tablespoons of tortilla strips over each cup of soup.