Recipe: Chicken Tortilla Soup Casserole

Paula A. Tomey-Allen

3 Boneless Chicken Breasts, cubed

2 T. Canola Oil

1 T Minced Garlic

1 T Minced Onion Flakes

1 C plus, 2 C Hot Water

3 T Flour

1 T Chili Sauce

1 tsp Chili Powder

1 tsp Garlic Powder

¼ tsp Paprika

1 tsp. Sea Salt

2 tsp. Chicken Bouillon

1 tsp. Steak Seasoning

¼ C Raw White Rice

1 Can Diced Tomatoes or RO*TEL

1 C Frozen Corn

1 C Frozen Diced Carrots

4 Wheat Tortilla Shells, cut into small pieces

2 C. Shredded Colby Jack Cheese

Preheat oven to 350.

Brown cubed chicken breast parts in oil with garlic and onion over medium heat.

Meanwhile, make a rue by mixing until smooth, 1 C Hot Water, 3 Flour, Chili Sauce, Chili Powder, Garlic Powder, Paprika, Sea Salt, Chicken Bouillon and Steak Seasoning in a large measuring cup or bowl. Add 2 C hot water and blend well. Add to meat mixture and stir until thickens.

Stir in to mixture, Raw White Rice, Diced Tomatoes or RO*TEL, Corn, and Carrots.

Add cut up tortilla shells. Stir well. Pour into large greased casserole dish.

Layer with cheese.

Bake 30 minutes covered with foil or lid. Let sit 10 minutes covered.

Serve in bowls with sour cream and chives. Use nacho chips to scoop.

Serves 4-6.