Texas Thick & Spicy Tortilla Soup - cooking recipe

Ingredients

1 (13 ounce) can shredded cooked chicken breasts, - 98% fat free
1 (14 1/2 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 jalapeno, seeds removed and diced (3-inch )
2 garlic cloves, diced
1 (14 1/2 ounce) can chicken broth
1 (10 ounce) can rotel
1 (14 ounce) can cream-style corn
1 (16 ounce) can refried beans, Fat Free
1 (10 ounce) can cheddar cheese soup
1 (1 1/4 ounce) package taco seasoning
8 corn tortillas, cut into small triangular wedges

Preparation

Pour Chicken Broth into 6 quart stockpot.
Drain water from chicken, break apart and add to the broth.
Add 1/2 of the pkg of Taco Seasoning... save the rest for next time.
Add 1/2 of the can of Beans.
Add 1/2 of the can of Rotel.
Add remaining ingredients except for the Corn Tortillas.
Rinse cans with water and add to the pot .add additional water to your preference as it will boil down and thicken.
Start on medium heat until reaching a low boil while continuously stirring. Drop to a low heat and continue cooking for at least an hour, frequently stirring , tasting and monitoring consistency. Add water to thin, more beans to thicken.
Once to your liking, add the corn tortilla wedges and cook for another 15 minutes. If you add them too soon, they will dissolve.