Chicken Tortilla Soup

I love to make this recipe on cold evenings! :-) It's also a great recipe for using up leftover chicken or turkey meat!

Ingredients:

1/2 lb boneless, skinless chicken breasts (cooked and shredded)
2 cans 98% fat free cream of chicken soup
1 can Campbell's cheddar cheese soup
40 oz chicken broth
1 large can of mild enchilada sauce
1 jar picante sauce

Directions:
Add all of ingredients except for chicken to a large pot.  Use a whisk to mix all ingredients until there are no lumps.  Add chicken.  Bring soup to a boil.  Reduce heat and simmer 30 minutes or until soup it hot and bubbly. Serve with 2% shredded cheddar and baked tortilla chips.

*Note* If you don't have cooked chicken, you can add raw chicken to the soup.  Just make sure to increase cooking time until chicken shreds easily with a fork.

This makes about 8 servings.  Each serving is 3 weight watchers points. Add additional points for cheese and chips.