Ingredients:

• 2 cans (10-11 oz.) low-fat, low-sodium cream of mushroom soup
• 2 cans (10-11 oz.) low-fat, low-sodium cream of chicken soup
• 2 cans (14 oz.) chicken broth
• 2 cans (10 oz.) Rotel tomatoes and green chiles
• 2 c. skim milk (seasoned with a ½ tsp. of chili powder and a ½ tsp. of garlic salt
• 6 large flour tortillas (torn into pieces)
• 3-4 boneless, skinless chicken breasts, cooked and diced
• ½ c. corn tortilla chips (for each soup serving)
• 2 tbsp. low-fat or fat-free sour cream (for each soup serving)
• ¼ c. diced tomatoes (for each soup serving)
• 3 tbsp. low-fat or fat-free shredded cheese (for each soup serving)

Directions:

1. Mix all ingredients and bring to a boil over stove.
2. Place ½ c. serving of the corn tortilla chips into individual serving bowls.
3. Top each serving of chips with 1 c. soup, low-fat or fat-free sour cream, diced tomatoes and low-fat or fat-free shredded cheese.

Rice and Beef Soup

Ingredients:

• 12 oz. lean beef (round or sirloin)
• 4 c. beef bouillon
• 2 tbsp. soy sauce
• 2 tbsp. dry sherry
• 3 tbsp. tomato paste
• 4 oz. can water chestnuts, drained and sliced
• 3 c. cooked white rice
• 6 tbsp. orange juice
• 2 tbsp. chopped onion

Directions:

1. Carefully trim away fat from beef.
2. Cut the beef into thin strips and place into a large saucepan.
3. Pour the bouillon over the beef.
4. Add soy sauce, sherry, tomato paste and water chestnuts.
5. Place mixture in a pot and bring to a boil, skimming away the surface froth with a ladle.
6. Cover pan and simmer until beef is tender (15-20 minutes).
7. Remove excess froth with ladle if necessary.
8. Stir in rice and orange juice.
9. Heat for 2-3 minutes before serving.
10. Top with the onions.

Serves 4

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