Italian Tortilla Chips

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2 Servings
Flour Italian
Bake Advance Appetizers Flour Italian

3 medium flour tillas
5 tablespoons ve oil
1 teaspoon il leaves finely chopped
1/4 teaspoon gano

Preheat oven to 375 degrees F. Mix olive oil, basil leaves and oregano in a mixing bowl and brush over the flour tortillas (on both sides) Cut into 1 inch strips and bake for approximately 10 minutes or until golden brown. Enjoy with your favorite dipping sauce.


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Turkey Tortilla Soup

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8 Servings
Turkey American
Winter Summer Spring Fall Bake Soup Main Dish American Turkey Dinner Lunch

1 Cup on chopped
1 Teaspoon ve oil
1 Can (4 ounces) green chilies, chopped
1 Package (1.25 ounces) taco soning mix
1 Can (16 ounces) atoes, undrained
6 Cups TURKEY BROTH or reduced-sodium chicken illon
1 Package (10 ounces) frozen corn
2 Cups COOKED KEY cut into 1/2-inch cubes
1/3 Cup fresh antro chopped
4 Ounces unsalted tilla chips coarsely crumbled
1/2 Cup Monterey Jack cheese ted

1. In 5-quart saucepan, over medium heat, saute onion in oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix; cook 1 minute. Add tomatoes, breaking up with spoon. Stir in turkey broth; bring to a boil. Add corn and turkey, reduce heat to low and simmer 5 minutes. Add cilantro. 2. To serve, spoon 1-1/3 cups soup in each bowl. Top each serving with 1/2 ounce tortilla pieces and 1 tablespoon cheese.


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Zesty Tortilla Pinwheels

Chorizo adds such a flair to these tasty pinwheels. A tortilla layered with refried beans and another layered with a sour cream mix combine for great flavor.

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Chicken Tortilla Soup

6 Servings
Chicken
Mexican
Main Dish Soup Slow cook Chicken Mexican

10 ounces condensed cream of cken soup, 98% fat free 1 can
10 ounces Campbell's Fiesta Nacho Cheese soup, condensed 1 can
10 ounces m milk 1 can
10 ounces enchilada sauce 1 can
12 ounces cken broth 1 can
1 pound cken breast tenders
1 cup shredded American cheese
Frito n chips

Combine ingredients (except corn chips) in crock pot. Heat on LOW for at least 6 hours. Put a handful of corn chips in bottom of soup bowl and ladle hot soup over chips. Per Serving (excluding unknown items): 310 Calories; 17g Fat (48.0% calories from fat); 27g Protein; 14g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 1211mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.


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