southwestern tortilla soup

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Southwestern Tortilla Soup from Shauna:

3 Chicken Breasts
15 ounce jar Tostitos Salsa Con Queso
1 can Cream of Potato Soup
1 cup  sour cream
1 3/4 cups chicken broth (or 14.5 oz can)
1/2 can Fire Roasted Green Chiles
2 cups frozen corn
1 packet Taco Seasoning
1/4 cup Cilantro, chopped
Tostitos Scoops Chips

Preheat oven to 350 degrees. Sprinkle salt and pepper on each side of the chicken and place in a baking dish. Cover with foil and bake fore 30 minutes. Remove from the oven and using two forks, shred the meat and set aside.

In a large pot over medium heat, add Salsa Con Queso, Cream of Potato soup, sour cream and chicken broth. Stir to combine.

Add in the chiles, corn, taco seasoning, cilantro and chicken. Bring to a simmer and serve or keep on low for an hour or two.

Serve with Tostitos Scoops chips.

*For thicker soup, use less broth. For younger palates, use slightly less taco seasoning for a milder version.