Double Chicken Tortellini Soup

Another great recipe to use up "leftover" chicken.  I hate the term "leftover" because there are a lot of times that I make EXTRA on purpose so that I can make other things during the week without having to start from scratch but still not have to rely on take-out/fast food or those calorie and sodium laden frozen prepared meals.  This is another one of those recipes that would work well with the StackCooker chicken that was "leftover" ....

Double Chicken Tortellini Soup

• 5 14-ounce cans of chicken broth or home-made broth
• 1 14.5 ounce can Italian style diced tomatoes, undrained
• 1 1/2 cups frozen whole kernal corn
• 9 ounces refrigerator chicken tortellini
• 2 1/2 cups cooked chicken, shredded (about 12 ounces)
• salt and pepper
• shredded Parmesan cheese (optional)
• sliced green onion (optional)

In a large saucepan, combine chicken broth, tomatoes and corn.  Bring to a boil over medium high heat.
Add tortellini and chicken to broth, reducing heat to medium.  Cook uncovered for 10 minutes stirring occasionally.  Season with salt and pepper.

Serve with some nice crusty bread, Parmesan Cheese and/or green onion (if using).

See if you are looking for a quick lunch or easy light supper this would work great.

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