MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Chicken Tortellini Soup Ingredients: 2 carrots 2 garlic cloves 3 cans low-fat, low-sodium cream of chicken soup 6 c. water 1 tsp. oregano 1 tsp. basil 1 pkg. boneless chicken breasts, cut into bite-size pieces 1 bag cheese tortellini 2 boxes frozen broccoli Directions: Cook chicken in small amount of oil. While meat cooks, chop vegetables and open cans. Simmer first seven ingredients in a large kettle for an hour, adding the tortellini and frozen broccoli 10 minutes before serving. Before serving, top soup with freshly grated Italian cheese and serve with garlic bread.         Santa Fe Chicken Fajita Soup Ingredients: 1 pkg. (1.4 oz.) Fajita Seasoning Mix 1/3 cup water 1 lb. boneless skinless chicken breasts, cut into thin strips 4 large cloves garlic, minced 2 Tbsp. chopped fresh cilantro 1 large red onion, chopped 1 small green pepper, chopped 1 pkg. (8 oz Cream Cheese, cut into cubes 1 lb. (16 oz.) Velveeta, cut up 2 cans (14.5 oz. each) reduced-sodium chicken broth Directions: Combine seasoning mix and water in medium bowl. Add chicken; toss until evenly coated. Cover. Refrigerate at least 30 min. SPRAY large nonstick saucepan with cooking spray. Add garlic and cilantro; cook on medium-high heat 1 minute. Add chicken mixture, onions and peppers; mix well. Cook 10 minutes or until chicken is cooked through, stirring frequently. Add cream cheese, VELVEETA and chicken broth; mix well. Reduce heat to medium. Cook until cream cheese and VELVEETA are completely melted and chicken mixture is heated through, stirring occasionally. Garnish with additional chopped cilantro, if desired.	Save money in the kitchen Win Princess House Crystal
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