I made adjustments and additions to Jenna's original recipe and cooked it In a Lodge Dutch Oven we got for a wedding gift and it was great! Honestly I think it tasted better with the bacon in it. Bacon makes everything better! :) And it was quicker this way!
Chicken Bacon Tortilla Soup
3 small chicken breasts
1 can diced tomatoes, drained (unless you want soupier soup - I like it thicker)
1 15oz. can tomato sauce
1 1/2 c chicken broth
1 can Campbell's Condensed Cheddar Cheese Soup
1/2 c milk (or water)
1 16oz bag frozen corn
1/2 tbsp chili powder
1/2 c bacon pieces or Real Bacon Bacon Bits
Combine all ingredients (except chicken) in pot on low-medium heat and stir occassionally.
Cook chicken on stove top in skillet until done (or put in GE Profile Convection oven for 17 minutes)
Cut cooked chicken into 1 inch chunks and put in soup mixture
Put lid on Dutch oven and increase temperature to just below medium for twenty minutes, stirring occassionally.
Serve in bowls with avocado, shredded cheese and tortilla chips.
