GREEN CHILE CHICKEN SOUP

GREEN CHILE CHICKEN SOUP
7 points

Cooking spray
½ lb. boneless, skinless chicken breast cut into bite-size pieces
½ tsp. garlic powder
½ tsp. dried oregano
2 cans reduced fat/sodium cream of chicken soup
2 cups milk, low fat or skim
2 (4-oz.) cans chopped green Chile (mild or hot to taste)
2 corn tortillas cut into ½-inch strips
½ cup shredded cheddar cheese, regular or low fat

Spray a Dutch oven or medium-size pot with cooking spray.
Sauté chicken mixed with garlic and oregano, over medium heat for 5-7 minutes until no longer pink.

Add cream of chicken soup, milk and green chilies.
Reduce heat to low and simmer for 15 minutes, stirring occasionally. While soup is simmering, preheat oven to 450^.

Spray a cookie sheet with cooking spray and lay corn tortilla strips on the cookie sheet. Spray the tops lightly with cooking spray. Bake for 5 minutes or until lightly browned. Remove from oven.

To serve, ladle soup into soup bowls and top with tortilla strips and shredded cheese.