Here is a creamy gourmet Southwest tortilla soup with the heat turned up! I got this one from my friend Callie who loves to invent new soups to soothe the soul. Be warned though… this one is spicy.

Here are your ingredients:

3-4 Boneless, Skinless Chicken Breasts,

cooked w/Darn Good seasoning (or all purpose seasoning) and shredded

2 Bags of Lipton Taco Rice

2 Cans of Tomato Soup

1 Can Cream of Chicken Soup

3 Cans Chicken Stock

3 Cans of Cream (may sub milk)

1 Cup of Salsa, any kind

1/2 Pkg McCormick Chili Seasoning

4-5 Green Onions, chopped

1/2 Cup Butter or Margarine

1 Cup Pepper Jack Cheese, shredded

1 Cup Sour Cream

TO START: Season the chicken liberally with Darn Good Seasoning. Heat the large skillet on medium heat, place the chicken in the pan and cover, whistle open, When the whistle sounds, flip the chicken and replace the lid. Close the whistle and turn the burner to low. Allow to cook 10 more minutes. Shred using a fork and set aside.

SOUPS: Combine the soups, cream, water, salsa, green onions, chicken and chili seasoning in the plan and heat on medium low heat until simmering. Add the rice and cover, whistle open. When the whistle sounds, reduce the temperature to low and continue to cook for 10-12 minutes.

TO FINISH: Uncover and add the cheese and sour cream, stir until the cheese melts. Sprinkle with green scallions.

This is great served with quesadillas. I love the simplicity of this recipe. For some Darn Good seasoning that will put some Cajun in ya visit http://www.darngoodseasoning.com