Chicken Tortilla Soup

This is one of my alltime favorites, in large part because it makes AWESOME leftovers, and is super-easy. I made this last week, and I'm still loving it for lunch this week. It's not my husband's favorite, but it may be mine.

• 2x 10 oz cans Rotel Tomatoes
• 2x 10.75 oz cans condensed Tomato Soup
• 2x 14 oz cans fat free chicken broth
• 2x 15 oz cans pinto beans
• 1x 11 oz can Mexicorn
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp worstershire sauce
• 1 whole roasted rotisserie chicken (usually you can get these at the normal grocery store)
• 8 corn tortillas, cut into thin strips
• For Garnish: Fat free shredded cheddar, Fat free sour cream

Put all canned ingredients and spices into the pot. Simmer on medium, while you pick and shred all the meat off the chicken, discarding skin. It should make about 3 cups of meat. Drop the chicken into the soup and continue to simmer on medium.

Heat oven to 450. Place tortilla strips onto a cookie sheet, sprinkle with salt. Add to oven, cook until toasted, about 5-10 min. Remove from oven, add to soup.

Serve garnished with cheese and sour cream.

Yield: 6 servings,

4 points each for soup alone, depending on qty, usually 6 points per serving with cheese and sour cream