Sadly, I definitely did not have any cans of "condensed chicken and rice soup" on hand. What even is that? So I whipped myself up a basic recipe for "chicken and rice soup," that I pretty much made up (hey, if Campbell's can do it, I can do it!), and started there. Here is the abridged recipe:
2 Tablespoons butter
1/2 diced onion
1 carrot, chopped (or sliced or whatever you like to do)
1 stalk celery, sliced
2 garlic cloves, minced
2 Tablespoons flour
4 cups chicken broth
1/2 cup uncooked rice
1 cup cooked chicken (or however much you want... or leftover Thanksgiving turkey, in my case!)
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can tomato sauce
4 ounces shredded Cheddar cheese (or whatever flavor you like on your tortilla soup!)
In a medium saucepan over medium high heat, melt butter and saute onion, carrot, and celery until softened. Add garlic and saute another minute or two. Sprinkle flour over cooked vegetables and stir, cooking for a minute or two longer. Add chicken broth, uncooked rice, cooked chicken, diced tomatoes, and tomato sacue (I have to say these measurements are all rough estimates. Just add however much broth you want to make the appropriate amount of soup! Keep in mind that 1 cup of liquid will be taken up in cooking the rice.) Bring to a boil; reduce heat and simmer for 20-30 minutes until rice is cooked completely.
Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.